Intermittent Fasting: Spicy Chorizo Turmeric Scramble


There are so many ways to flavor eggs but scrambled with spicy chorizo and spinach is a real show-stopper. Pork chorizo is high in natural fats, and combined with eggs, packs a good serving of protein and fat for breakfast. If possible, select organic pork chorizo to spare your body the stress from the toxic load conventionally raised animals bring. One of my favorite culinary adventures is to season my eggs with turmeric before scrambling in order to sneak in a serving of natural anti-inflammatory and antidepressant medicinal compounds. Did I also mention turmeric has anti-aging qualities? With this spirited breakfast (which is a once in a while treat), you can eat your way to both inner and outer beauty!

Spicy Chorizo Turmeric Scramble

Serves: 4


• 1/2 lb pork chorizo (casings removed)
• 1 yellow onion, finely chopped
• 1/2 teaspoon turmeric, divided
• 1/4 garlic powder
• 1/4 paprika
• 1/4 salt
• 1/4 pepper
• 8 eggs
• 10 oz chopped spinach



In a medium frying pan, combine chorizo and chopped onion over medium-high heat. Add 1/4 teaspoon turmeric, garlic powder, paprika, salt, and pepper. Cook until chorizo is browned and crumbled and the onions are translucent about 5 minutes. Remove from the pan without draining fat.

In a mixing bowl, scramble eggs with remaining turmeric and season with a little salt and pepper depending on preference. Turn the heat back on to medium-low and gently scramble eggs. When the eggs are no longer runny but not dry, lower heat to low, add in the chorizo mixture and stir until eggs are completely cooked, then remove from heat.

Serve warm, or store in the fridge for up to 3 days.

Naomi Whittel


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