Edamame and chorizo salad with fried egg

Edamame and chorizo salad with fried egg
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

A quick and easy edamame and chorizo salad recipe that uses just seven ingredients and is ready in just 25 minutes.

Nutrition: per serving

Calories
299kcals
Fat
20.8g (6.3 saturated)
Protein
20.5g
Carbohydrates
8.7g (4.2g sugars)
Fibre
3.6g
Salt
0.8g
Calories
299kcals
Fat
20.8g (6.3 saturated)
Protein
20.5g
Carbohydrates
8.7g (4.2g sugars)
Fibre
3.6g
Salt
0.8g

Ingredients

  • 200g frozen edamame (soya) beans, defrosted
  • 1 tbsp olive oil
  • 1 red or white onion
  • 150g cooking chorizo
  • 4 medium free-range eggs
  • 200g rocket
  • 1 lemon

Method

  1. Bring a large saucepan of water to the boil, then cook the beans for 1-2 minutes until just tender. Drain, then refresh under cold water until cool. Drain again, then set aside in a large bowl.
  2. Slice the onion and chorizo. Heat the oil in a large frying pan, then fry the onion for 5 minutes. Add the chorizo and fry for a further 10 minutes or until the chorizo has some colour. Transfer to the bowl with the beans.
  3. Turn up the heat under the pan and crack in the 4 eggs. Fry for 2 minutes or until the egg whites are set and starting to crisp around the edges. Remove from the pan.
  4. Meanwhile, toss the rocket through the chorizo mixture, then squeeze over the juice of the lemon and season with salt and pepper to taste.
  5. Divide the salad among 4 plates, then top each with a fried egg to serve.

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