Broccoli, chorizo and egg
Published: December 19, 2014 at 2:30 PM
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serves 2
Easy
Total time: 15 mins
0 reviews
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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.
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Ingredients
Nutrition
-
olive oil
-
½ red chilli
finely chopped
-
1 clove garlic
sliced
-
6 slices sliced chorizo
cut into strips
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2 tbsp sherry vinegar or red wine vinegar
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200g Tenderstem broccoli or broccoli
blanched for 2 minutes
-
2 eggs
poached to serve
Nutrition: per serving
- kcal228
- fat17.2g
- saturates0g
- carbs2.9g
- sugars0g
- fibre2.7g
- protein15g
- salt0.51g
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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.
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step 2
Add the vinegar and bubble up for 30 seconds, then add the broccoli and toss until warmed through.
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step 3
Top with a poached egg and serve.
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