We picked up this baby (the name is Rufus); and it was well worth the long drive.
Back to the food, start by sweating 1 onion (on low heat), diced into chunky pieces (ok, I'll admit it, we used 2 onions because we love onions). When that's done, add in 4 cloves of diced garlic, 4 sliced chillis, and 1 tsp dried oregano.
Afterwards, add in some sliced chorizo- we probably put in 1/3 chorizo. (I made this a second time with a whole chorizo, it just means there's more of it to eat for everyone). Try to have the slices of chorizo touching the pan directly, because this gives it a crispier texture on the outside.
Add 1 handful of spinach leaves and cook until they have wilted. Afterwards, make holes for the eggs to be placed into. Season with salt and pepper.
Crack eggs into the holes (still on low heat) and try not to move the onions/spinach/chorizos because it'll ruin the shape of the eggs. Take the pan off the heat when the eggs are cooked to your liking. If you want, you can add some salt and/or pepper to your eggs.
A hungry Charlie munches on his treat.
Even though the pan wasn't placed into the oven, this tasted amazing, and I now have a ready supply of spinach leaves in the fridge so I can make this whenever I'm hungry. And the potato wedges and gems tasted very nice too!