Heat a skillet on medium-high heat.

Add the chorizo slices to the hot skillet.

Sizzle the chorizo until it becomes crispy.

Reduce the heat to medium.

Add the baby spinach to the skillet.

Wilt the spinach leaves, stirring occasionally.

Pour the beaten eggs over the spinach and chorizo mixture.

Stir the eggs and cook until they are set.

Add the tomato salsa to the skillet.

Stir the salsa into the egg mixture.

Serve immediately.

Optional: Serve with bread of your choice.