Broccoli, chorizo & egg

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• Girl Flower

  17 March 2010

  Girl Flower rated this recipe

  

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• SammyWarrens

  14 July 2011

  SammyWarrens rated and commented on this recipe

  

  I made this recipe for dinner without the chilli and it was lovely! Its not quite big enough on its own for a main meal, so I put it with pittas filled with pesto, avocado, raw mushrooms and tomato. It was scrummy!

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• Danielle

  02 February 2012

  Danielle rated and commented on this recipe

  

  Delicious! I used balsamic instead of Sherry vinegar for a sticky-sweetish touch. Also seasoned with salt & pepper (it's not mentioned in the recipe, but does require seasoning).

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Ingredients

• olive oil
• ½ red chilli , finely chopped
• 1 garlic clove , sliced
• 6 slices chorizo , cut into strips
• 2 tbsp sherry vinegar or red wine vinegar
• 200g Tenderstem broccoli or broccoli, blanched for 2 minutes
• 2 eggs , poached to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Ingredients

• olive oil
• ½ red chilli , finely chopped
• 1 garlic clove , sliced
• 6 slices chorizo , cut into strips
• 2 tbsp sherry vinegar or red wine vinegar
• 200g Tenderstem broccoli or broccoli, blanched for 2 minutes
• 2 eggs , poached to serve

Per serving

228 kcalories, protein 15.5g, carbohydrate 2.9g, fat 17.2 g, saturated fat 4.3g, fibre 2.7g, salt 0.51 g

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