Breakfast Chorizo Egg Polenta Pancakes

🥘 Ingredients

• diced tomatoes
  14 oz
• eggs
  4
• fresh pork chorizo
  8 oz
• pepper
• polenta
  1 tube
• red onion
  1 unit
• salt
• spinach
  2 c
• tuscan heat spice
  1 unit

🍳 Cookware

• large pan
• large pan

1. 

   1

   Preheat oven to 350°F. Slice fresh pork chorizo into rounds. Add to a large pan over medium-high heat. Cook, tossing occasionally, until oil has rendered and rounds are crispy ⏱️ 4 minutes . Remove from pan with a slotted spoon and set aside, keeping as much oil in pan as possible.

   fresh pork chorizo: 8 oz
2. 

   2

   Wash and dry all produce. While chorizo cooks, halve, peel, and slice red onion into thin slices. Slice polenta into ⅓-inch-thick rounds.

   red onion: 1 unit, polenta: 1 tube
3. 

   3

   Add polenta in a single layer and cook until browned and crispy ⏱️ 3 minutes per side.
4. 

   4

   Heat another drizzle of vegetable oil in same pan over medium-high heat. Add onion and 1 tsp tuscan heat spice (we sent more). Cook, tossing, until onion is softened ⏱️ 3 minutes . Stir in diced tomatoes and bring to a boil. Lower heat and reduce to a simmer. Season to taste with salt , pepper , and additional Tuscan heat spice to taste.

   tuscan heat spice: 1 unit, diced tomatoes: 14 oz, salt, pepper
5. 

   5

   Add spinach to pan and stir to combine. Continue simmering until spinach is wilted ⏱️ 2 minutes . Set aside a few rounds of chorizo for garnish, then stir remaining rounds into pan. Season with salt and pepper. Simmer until liquid is mostly evaporated ⏱️ 2 minutes more.

   spinach: 2 c
6. 

   6

   Heat a drizzle of vegetable oil in another large pan over medium-high heat. Crack eggs into pan and cook sunny side up to desired doneness ⏱️ 2 minutes . Divide polenta between plates. Top with sauce and spinach mixture. Place an egg on top of each, then garnish with reserved chorizo.

   eggs: 4