Step 1: Prepare Vegetables (5 min): Dice the bell peppers and onion. Halve the cherry tomatoes. Roughly chop the cilantro. Wash and roughly chop the spinach.

Step 2: Cook Chorizo (8 min): Heat a large non-stick skillet over medium-high heat. Add the chorizo (removed from casing if links) and break it apart with a spoon. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat and set the chorizo aside, leaving a small amount of rendered fat in the pan.

Step 3: Sauté Aromatics (5 min): Add the diced bell peppers and onion to the same skillet. Sauté for 4-5 minutes until softened and fragrant. Stir in the spinach and cook until wilted, about 1 minute.

Step 4: Scramble Eggs (5 min): Whisk the eggs vigorously in a large bowl with salt and pepper. Reduce heat to medium-low. Pour the whisked eggs into the skillet with the sautéed vegetables. Cook, stirring gently with a spatula, for 3-5 minutes until the eggs are just set but still moist.

Step 5: Assemble Salsa (3 min): In a separate small bowl, combine the halved cherry tomatoes, chopped cilantro, diced avocado, and lime juice. Season with salt, pepper, and chili flakes if using. Gently toss to combine.