Chorizo & fried egg wraps

Chorizo & fried egg wraps

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Enjoy this flavour-packed wrap as a cheap and tasty lunch or light supper

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
340
protein
17g
carbs
24g
fat
20g
saturates
5g
fibre
1g
sugar
2g
salt
2.52g

Ingredients

  • 4 small cooking chorizo, halved lengthways
  • 4 eggs
  • 2 tbsp mayonnaise
  • 4 flatbreads
  • 4 handfuls rocket
  • 1 tbsp capers, drained

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Method

  1. Put the chorizo into a cold frying pan over a low heat, then gradually increase it. Fry until cooked through and beginning to crisp.
  2. Lift the chorizo out of the pan, leaving behind just enough oil to stop the eggs sticking. Crack the eggs into the pan and fry them how you like them (an almost-set yolk is best if you want to avoid any drips!).
  3. Spread some mayo over each flatbread, add a handful of the rocket and a few capers with two halves of chorizo to each. Put the egg on top, then fold up the end and the two sides before tucking in.

Recipe from Good Food magazine, August 2011

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Comments

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julia555's picture
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Tried this today. Really enjoyed it

babsfazekas's picture
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Full of flavour and easy to prepare on a lazy Saturday morning. Definitely two meals in one. Used rye wraps and they worked really well. Timing is key though as the wraps go a bit hard if left waiting for too long, next time I'll put them in the oven just before the chorizo comes out.

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