In a medium sized pan over high heat, cook the chorizo. Break it up with a spoon as it cooks, so it turns into a crumbly, charred mix – about 5 minutes.
Turn the heat to a medium-low. Add chopped mushrooms and whole grape tomatoes to the pan. Let the veggies cook in the chorizo’s fat until soft and darkened, tossing every 30 seconds. The grape tomatoes will gain a golden brown char on all sides.
Turn the heat down to low, and add the spinach on top of the pan with olive oil, salt, pepper, onion powder, paprika, and garlic powder. Stir the spinach slowly as it wilts, cooking it down until the leaves are dark green.
Transfer your cooked chorizo and veggies to a serving dish. Return the pan to a low heat on the stove, leaving any excess fat in the pan. Pour in the final amount of olive oil and crack an egg into the oil. Cook the egg until fried (or you can cook in your favorite way). For an easy yolk with fried edges, cook for 5-6 minutes over a low heat.
Serve the fried egg on top of your chorizo plate and enjoy.