• 1 tbsp coconut oil
  • 1/2 medium onion diced
  • 3 garlic cloves minced
  • 3 1/2 cups butternut squash cubes 1/2 inch
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 8 oz chorizo removed from casing
  • 4 oz spinach
  • 6 eggs
  • 1/2 cup full-fat coconut milk


  1. Preheat oven to 400 degrees F.
  2. Whisk together eggs and coconut milk, and set aside.
  3. Heat coconut oil in a 10-inch cast iron skillet or oven-safe skillet over medium high heat.
  4. Add onion and cook stirring for 2-3 minutes until translucent.
  5. Add garlic and butternut squash.
  6. Season with salt and pepper and cook stirring for 10 minutes until the squash is al dente.
  7. Push the squash to the side of the the pan, add chorizo. Break it up with a spoon.
  8. Cook for 2 more minutes until the chorizo starts to brown, and mix everything together.
  9. Add spinach and stir everything together for 1 minute until the leaves are wilted.
  10. Turn off the heat and pour in the egg mixture, shake the skillet so the eggs are evenly distributed.
  11. Bake in the preheated oven for 15-18 minutes until the eggs are set.
  12. Remove from the oven and let it cool for 5 minutes (the eggs may have puffed up but they’ll settle back down while resting) before slicing it into 6 slices.
  13. Sprinkle with red pepper flakes, parley, or your favorite toppings and herbs, and serve warm.

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