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Ingredients
- olive oil
- red chilli ½, finely chopped
- garlic 1 clove, sliced
- sliced chorizo 6 slices, cut into strips
- sherry vinegar or red wine vinegar 2 tbsp
- Tenderstem broccoli or broccoli 200g, blanched for 2 minutes
- eggs 2, poached to serve
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.
Nutritional Information
- Kcals 228
- Carbs 2.9g
- Protein 15g
- Fat 17.2g
- Salt 0.51g
- Fibre 2.7g
