Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Smoky chorizo over leaves with a soft egg.
Equipment: Frying pan; saucepan
Measures and names
Ingredients
- 150 g chorizo, sliced
- 4 eggs
- Salad leaves and spinach
- 100 g cherry tomatoes
- ½ red onion, sliced
- 1 tbsp sherry or red wine vinegar
- Black pepper
Method
- Fry the chorizo slices over a medium heat until crisp and the smoky red oil has released. Lift out with a slotted spoon, leaving the oil in the pan.
- Soft-boil the eggs for 6 minutes (or fry them in the chorizo oil).
- Add the vinegar to the warm chorizo oil and swirl to make an instant dressing.
- Toss the leaves, spinach, tomatoes and onion with the warm dressing — the leaves should just begin to wilt.
- Top with the chorizo and eggs, break the yolks, and season with black pepper. No salt needed.
Swaps and tips
The smoky paprika oil from the chorizo is the dressing — no extra needed. A runny yolk ties it all together.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 8 g | 1 g | 34 g | 464 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
