Preheat oven to 350 degrees. Slice chorizo into rounds. Add to a large pan over medium-high heat. Cook, tossing occasionally, until oil has rendered and rounds are crispy, 4-5 minutes. Remove from pan with a slotted spoon and set aside, keeping as much oil in pan as possible.

Wash and dry all produce. While chorizo cooks, halve, peel, and slice onion into thin slices. Slice polenta into 1/3-inch-thick rounds.

Add polenta in a single layer and cook until browned and crispy, 3-5 minutes per side. (TIP: Add a drizzle of oil if pan seems dry.) Transfer to a baking sheet. Place in oven to keep warm.

Heat another drizzle of oil in same pan over medium-high heat. Add onion and 1 tsp Tuscan heat spice (we sent more). Cook, tossing, until onion is softened, 3-5 minutes. Stir in tomatoes and bring to a boil. Lower heat and reduce to a simmer. Season to taste with salt, pepper, and additional Tuscan heat spice (to taste—it’s spicy)

Add spinach to pan and stir to combine. Continue simmering until spinach is wilted, 2-3 minutes. Set aside a few rounds of chorizo for garnish, then stir remaining rounds into pan. Season with salt and pepper. Simmer until liquid is mostly evaporated, 2-3 minutes more.

Heat a drizzle of oil in another large pan over medium-high heat. Crack eggs into pan and cook sunny side up to desired doneness, 2-4 minutes. Divide polenta between plates. Top with sauce and spinach mixture. Place an egg on top of each, then garnish with reserved chorizo.