This version of an old San Francisco dish called Joe’s Special is made with spicy Mexican sausage, eggs and cheese. Hot Italian sausage or regular pork sausage spiked with a little cayenne pepper can be substituted for the chorizo. Serve with hash brown potatoes.
2 Tbs. vegetable oil
3/4 lb. chorizo, thinly sliced
4 green onions, including tender green portions, sliced
2 bunches fresh spinach, stems removed and leaves chopped, or 1 package washed spinach leaves, chopped
2 Tbs. warm water
1 cup shredded Monterey jack cheese
In a large fry pan over medium-high heat, warm the oil. Add the chorizo and cook, stirring often, until browned, about 5 minutes. Drain off the fat. Add the green onions and cook until softened, about 2 minutes. Add the chopped spinach in batches, stirring after each addition to wilt the leaves. Once all the spinach has been added and cooked down, pour off any liquid in the bottom of the pan.
In a bowl, beat the eggs with the warm water and cheese. Pour over the spinach-chorizo mixture and cook, stirring, until the eggs are softly scrambled. Serve immediately.
Adapted from Williams-Sonoma Outdoors Series, Cabin Cooking, by Tori Ritchie (Time-Life Books, 1998).