In a skillet, cook chorizo and beef with 2 teaspoons adobo spice until well done. Add spinach half way through. Chorizo produces quite a bit of fat so make sure to cook until the meat looks slightly crispy. Set aside.
In the same pan, cook eggs sunny side up or over easy. If your pan doesn't have much remaining fat from the chorizo, feel free to add a little ghee, butter or alternative cooking fat to cook your egg in. You can also soft or hard boil your eggs if you won't be eating all 4 bowls right away. Pre-cooking soft or hard boiled eggs make them easy to pack to go!
Place chorizo and beef into 4 bowls, evenly divided and lay eggs on top, following by salsa, avocado, remaining 2 teaspoons of adobo spice and salt and pepper, to taste.