Broccoli, chorizo and egg

  • serves 2
  • Easy

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.



  • 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


  • 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