Warm Chorizo and Egg Salad
Over a year ago
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Ingredients
- 4 eggs
- 2 bags mixed leaves
- 200g cubed chorizo
- 3 tblspn olive oil
- 2 tblspns red wine (or sherry) vinegar
- 3 tblspns red wine (or sherry)
- 1 med onion - diced
- 2 cloves garlic - finely chopped
- 1 red pepper - diced
- handful croutons
- to taste salt & pepper
Accompaniment
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Description
A loose adaptation of a Delia recipe
Method
-
1
Heat a pan of water to a very slow simmer to poach the eggs. Add a splash of vinegar to the water. Poach for 2-3 mins for a runny yolk - so they'll need to go in just before the chorizo/onion/pepper mixture is finished.
Heat 1 tblspn olive oil. Cook the chorizo for 2-3 mins, add onion, garlic & red pepper - cook for a further 6 mins so all ingredients are toasted at the edges. Add the wine (or sherry), vinegar and rest of the oil. Season.
Serve on the mixed leaves tossed with croutons, with the poached eggs on top.
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