This is a great dish for a family Sunday brunch. Enjoy!
In a large size iron skillet, pour olive oil and chorizo sausage and sautÃ© until chorizo becomes crispy, about 3 minutes.
Add shallots, mushrooms and tomatoes and continue to sautÃ© for another 2-3 minutes.
Add baby spinach and sautÃ© for 1 minute.
In a separate bowl, whisk the eggs, yogurt, salt, pepper, parmesan cheese and chopped parsley.
Pour egg mixture onto sautÃ©ed chorizo and vegetables and cook at low temperature for another 2 to 3 minutes or until eggs are firm.
Slice and garnish with sprigs of fresh parsley.