Pan-fried broccoli with chorizo, new potatoes and eggs

Pan-fried broccoli with chorizo, new potatoes and eggs
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

There are just six ingredients and 20 minutes between you and this tasty salad recipe. It’s a perfect midweek meal, made with chorizo, new potatoes and broccoli.

Nutrition: per serving

Calories
470kcals
Fat
29.6g (9.7g saturated)
Protein
29.7g
Carbohydrates
23.5g (4.3g sugar)
Fibre
4.3g
Salt
1.3g
Calories
470kcals
Fat
29.6g (9.7g saturated)
Protein
29.7g
Carbohydrates
23.5g (4.3g sugar)
Fibre
4.3g
Salt
1.3g

Ingredients

  • 500g baby new potatoes
  • 6 large free-range eggs, at room temperature
  • 300g tenderstem broccoli, halved widthways
  • 1 tbsp olive oil
  • 250g cooking chorizo, thickly sliced
  • 1 tbsp red wine vinegar

Method

  1. Cook the potatoes in a very large pan of lightly salted boiling water for 5 minutes, then add the eggs. Cook for 1 minute, then add the broccoli and cook for a further 3-4 minutes until the potatoes are tender and the broccoli is al dente.
  2. Meanwhile, heat the oil in a frying pan over a medium heat and cook the chorizo for 5 minutes until crisp.
  3. Remove the eggs with a slotted spoon, then set aside. Drain the potatoes and broccoli, then add to the frying pan and cook for 2 minutes, stirring to coat them in the chorizo juices. Shell and halve the eggs.
  4. Add the vinegar to the pan and stir, scraping up any crispy bits with a wooden spoon. Taste and adjust the seasoning. Divide equally among 4 plates and top with the warm eggs. Serve immediately.

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Rate & review

Rate

4.4 votes

Reviews

Read what others say...

  1. I made this for our evening meal on Monday, very fresh and with the seasonal ingredients of new potatoes and asparagus it felt like a real ‘summer’ meal. Will definitely be on the menu to accompany the weekend BBQ too !

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Rate & review

Rate

4.4 votes

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