This dish takes around 30-35 minutes to prepare from start to finish; 15 minutes of active time, and 15-20 minutes of cooking time. Skillets are great because you can make them with almost anything you have on hand. This also means that you can cook some of the items ahead of time, which cuts down on the active time.
The meal will be cooked in and eaten from a cast iron skillet. This recipe was prepared with a 6.5 inch skillet.
- spinach (can use chopped kale, collards, or other spinach-like green)
- sweet onion (yellow onion okay, if you’re a philistine)
- grated cheese (cheddar or Monterey Jack)
- red pepper
- 2-3 eggs
- bread crumbs (or panko)
- butter (or garlic butter)
Step 1. Preheat the oven to 375°. Place the skillet in the oven so it heats up as the oven heats up.
Step 2. While the oven is heating, brown the chorizo in a small pan on the stove. I generally use around 2/10 of a pound, but if you brown more you can have leftovers for tomorrow’s lunch.
Step 3. Chop onion and sauté in a pan. This can be done ahead of time; in this recipe I used leftover grilled onions. Cooked onions will last for several days in the refrigerator. When cooked, place the onions in a bowl.
Step 4. Chop 1/2 a red pepper. Place in the same bowl with the onions.
Step 5. Wash and chop the spinach. Place in a bowl.
Step 6. Grate or cube a small amount of cheese.
Step 7. Crack 2-3 eggs in a bowl and beat lightly – just enough to break the yolks.
Step 8. When the oven reaches 375°, pull the skillet from the oven and place on a the stovetop, or any other surface that can handle a hot piece of metal.
Step 10. Layer the remaining ingredients into the skillet, in this order:
Onions and peppers:
And, once everything else is in the skillet, gently pour the eggs on top of the other ingredients.
Step 11. Bake between 15-20 minutes at 375°. Remove when the eggs are as solid as you like.
Step 12. Set the phone to mute, ignore emails, and get to it!