poached egg with chorizo + peas
serves two
1 small onion, chopped
1 garlic clove, chopped
100g of cooking chorizo, sliced
200g of frozen petit pois
up to 250ml of chicken stock
black pepper
2 eggs, poached
2 tbsps chopped flat-leaf parsley
Dry fry the chorizo slowly to release its oils. Remove with a slotted spoon and fry the onion and garlic until soft. Return the chorizo to the pan together with the petit pois and just enough stock to cover. Simmer for 10 minutes. Season with pepper (it may not need any salt). Spoon into bowls, nestle a poached egg into the centre of each and sprinkle with the chopped parsley.
1 small onion, chopped
1 garlic clove, chopped
100g of cooking chorizo, sliced
200g of frozen petit pois
up to 250ml of chicken stock
black pepper
2 eggs, poached
2 tbsps chopped flat-leaf parsley
Dry fry the chorizo slowly to release its oils. Remove with a slotted spoon and fry the onion and garlic until soft. Return the chorizo to the pan together with the petit pois and just enough stock to cover. Simmer for 10 minutes. Season with pepper (it may not need any salt). Spoon into bowls, nestle a poached egg into the centre of each and sprinkle with the chopped parsley.
