Chorizo & soft-boiled egg salad

Chorizo & soft-boiled egg salad

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(11 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

This anytime summer salad will be on the table in just 30 minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
374
protein
24g
carbs
24g
fat
21g
saturates
7g
fibre
3g
sugar
4g
salt
2.3g

Ingredients

  • 500g bag baby new potatoes, halved
  • 4 eggs
  • 225g green beans, trimmed
  • 225g chorizo ring, sliced
  • 1 garlic clove, sliced
  • 2 tbsp sherry vinegar
  • 2 tbsp chopped parsley

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Method

  1. Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
  2. Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.
  3. Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.

Recipe from Good Food magazine, August 2011

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Comments

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hubertsg's picture
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I used white vinegar instead of sherry vinegar, and added fresh spinach and cabbage leaves.

I doubled the portion and it makes a lovely light meal. thank you for the contribution !

One thing I noticed about the chorizo. I have had a few variety from Spain.

The ones that need frying would not be crispy after frying. It would just be cooked.

The ones suitable to be eaten straightaway would be crispy after you have fried it.

So you can choose how you would like the chorizo to be. Both are wonderful for this salad.

gower7's picture

mmm does it have to be sherry vinegar, has anybody tried anything else

secrettrekkie's picture
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really nice lovely yum yum yum did it without the runners but still absolutly delicious

wendymac's picture

This is one of my favourite recipes - as good in winter as in summer. Easy, inexpensive and extremely tasty. Unbeatable!

donnaltodd72's picture

I have made this twice as an accompaniment for a bbq and both times it was gone in seconds! So quick and easy too.

macfarlane's picture

Our friend made this for us as a starter - fantastically tasty. This recipe is now in my favourite foods folder . When I make this I will definitely boil green beans and eggs separately.

cedes_c's picture
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Really tasty, but it feels like something is missing, though I'm not sure what. Some kind of filler, perhaps?

cherryxx's picture
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Really tasty and quick to make

smstyles's picture
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Simple and delicious meal. This is the third week we've made it.

bethocallaghan's picture
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This tasted really great. Used broad beans from the garden instead of the green beans though.

bobthecarman's picture

Not sure about cooking eggs and vegetables in the same pan but I might give it a go.

Try leaving the eggs out to get to room temperature before cooking. That way they are less likely to burst.

homecookhils's picture
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Blondie, try pricking a hole in the eggshell at the blunt end before lowering into the water. This releases the air pocket and helps to prevent cracking.

rebecca1july's picture
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This was very quick and tasty .
The whole family enjoyed.
Xx

ffenics's picture
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I really loved this! No problem with boiling the eggs with everything else, wonderful flavours, light but filling. Second time I made it for my meat-loving boyfriend I sliced a little roasted chicken into the pan and turned it in the chorizo juices before adding everything else - yummy!

drhshires's picture
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This looks really good and I will make it - however, I find you need to be very careful boiling eggs and simmer them on a very low heat or they burst, so I will be boiling them separately to the potatoes and beans. Looks tasty though.

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