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Nutrition: per serving

  • kcal340
  • fat20g
  • saturates5g
  • carbs24g
  • sugars2g
  • fibre1g
  • protein17g
  • salt2.52g
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Method

  • step 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.

  • step 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!).

  • step 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, questions and tips (5)

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Overall rating

A star rating of 5 out of 5.9 ratings

vanak9009106780

Can i help you , Visit = tinyurl.com/bdhwz4k6

northernblokey

Really nice dish, add some cheese and Hot Sauce and you have something even better.....

alicesarah23

A star rating of 5 out of 5.

A seriously underrated dish, so easy to make and really tasty. I like to add chopped jalapenos and a touch of Cajun seasoning to the mayonnaise and a tiny sprinkling of grated mozzarella to make everything come together (also helps the flatbread fold up better - note this also works well with…

Yuliya.s

A star rating of 5 out of 5.

Tried this today. Really enjoyed it

babsfazekas

A star rating of 5 out of 5.

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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