Edamame and chorizo salad with fried egg

  • Portion size: Serves 4
  • Hands-on time 25 min
  • Difficulty: easy

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

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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
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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.
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  5. Meanwhile, toss the rocket through the chorizo mixture, then squeeze over the juice of the lemon and season with salt and pepper to taste.
  6. Divide the salad among 4 plates, then top each with a fried egg to serve.

Nutrition

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