Broccoli, chorizo and egg
serves 2
Easy
Total time:
This simple supper for two makes the most of tenderstem broccoli. Cooked with crisp chorizo then dressed with sherry vinegar and olive oil, it only needs a poached egg to finish it off.
Skip to ingredients
- olive oil
- ½ red chillifinely chopped
- 1 clove garlicsliced
- 6 slices sliced chorizocut into strips
- 2 tbsp sherry vinegar or red wine vinegar
- 200g Tenderstem broccoli or broccoliblanched for 2 minutes
- 2 eggspoached to serve
Nutrition: per serving
- kcal228
- fat17.2g
- saturates0g
- carbs2.9g
- sugars0g
- fibre2.7g
- protein15g
- salt0.51g
Method
step 1
Heat 1 tbsp olive oil in a non-stick frying pan. Cook the chilli, garlic and chorizo gently for a few minutes.
step 2
Add the vinegar and bubble up for 30 seconds, then add the broccoli and toss until warmed through.
step 3
Top with a poached egg and serve.
