Chorizo and Potatoes with Spinach and Soft-Boiled Eggs

• 8 medium new potatoes (about 1 1/2 pounds), quartered
• 4 large eggs
• 2 tablespoons pure olive oil
• 1 pound chorizo, sliced diagonally 1/2 inch thick
• 4 ounces baby spinach (6 cups)
• Salt and freshly ground pepper

1. Steam the potatoes over boiling water until tender, about 10 minutes.
2. Transfer the potatoes to a plate and pat dry.
3. Meanwhile, bring a saucepan of water to a boil.
4. Add the eggs and boil for 5 minutes.
5. Immediately transfer the eggs to a bowl of cold water.
6. Peel the eggs.
7. In a large skillet, heat the olive oil until shimmering.
8. Add the chorizo and cook over moderate heat, turning, until browned, 6 to 7 minutes.
9. Using a slotted spoon, transfer the chorizo to a plate.
10. Add the potatoes to the skillet and cook over moderate heat, stirring, until golden and crisp, 8 to 10 minutes.
11. Return the chorizo to the skillet and gently fold in the spinach.
12. Season with salt and pepper and divide the chorizo mixture among 4 plates.
13. Set an egg on top of each.
14. Cut into the yolks and serve.

new potatoes, eggs, olive oil, chorizo, baby spinach, salt

Taken from www.foodandwine.com/recipes/chorizo-and-potatoes-with-spinach-and-soft-boiled-eggs (may not work)