One-pan eggs with mushrooms and chorizo
1 individual, (1x150g) thinly sliced
375 g, sliced
Canned diced tomatoes
400 g, (1x400g can)
Baby spinach leaves
- Heat oil in a large non-stick frying pan over medium-high heat. Cook chorizo for 1 minute. Turn and cook for a further 1 minute or until light golden.
- Add mushrooms. Cook, stirring often, for 3 minutes or until mushroom starts to soften. Stir in tomatoes. Season with salt and pepper.
- Make 4 cavities in mixture and crack 1 egg into each cavity.
- Arrange baby spinach leaves around eggs. Cover and cook for 2-3 minutes for a soft yolk or until cooked to your liking. Divide mixture among serving plates.
TIP: For a vegetarian option, omit the chorizo and sprinkle with 80g grated light cheddar cheese before arranging spinach around eggs.