Instructions

1. Put the spinach in a bowl and pour boiling water over it. Let it reast for 5 minutes, then squeeze the water out.
2. In a bowl, lightly whisk the eggs with the oregano, paprika, cumin seeds, chopped coriander and salt & pepper.
3. Finely chop the salad onion, red pepper, spinach and tomatoes. Finely slice the chilli, if used.
4. Remove the skin of the chorizo, then cut it into small bits.
5. Divide the chopped veggies and chorizo between 2 silicon baskets or lightly oiled ramekins.
6. Pour over the egg mixture.
7. Set the air fryer to 180°C or 350 F and “bake” the egg cups for 15 minutes. Allow the air to circulate properly - so put them on a rack that fits in the basket, if possible.
8. Let them cool in the cups, then turn them out onto a plate - if they are a bit wobbly or still wet underneath, put them back in the air fryer, facing downwards, and cook for another 5 minutes or so.
9. Serve them warm or at room temperature, with coriander leaves or salad cress scattered on top.