Heat cast iron skillet on medium heat. Add chorizo to pan and cook until browned, about 4 minutes. 

Remove meat from pan and set aside.

Add cauliflower to pan, drizzle with a tablespoon of olive oil, and cook 10 minutes, flipping the cauliflower occasionally. If it starts to look dry, add another drizzle of olive oil. Preheat oven to 350°.

Add onion, bell pepper, jalapeno, and green chilies to the cauliflower, mix well, and cook until the onions start to become translucent, 6-7 minutes.

Add the chorizo and spinach into the mixture. Add seasonings at this point as well. Mix well to combine. By the time it's mixed evenly, the spinach should be wilted.

Make five wells in the skillet mixture, and crack all eggs into them. If you don't want large bites of egg, you can puncture the yolks to make them run through the mixture.

Top with 1 cup of sharp cheddar cheese.

Transfer skillet to the oven, preheated to 350°. Cook 15 minutes until cheese is melted and eggs have cooked through.

Allow five minutes to rest and cool off, then (optional) garnish with sliced green onions or parsley. Goes well with Tapatio (pictured), Cholula, La Anita, or El Yucateco hot sauces. Top with avocado slices for higher fat content.