Chorizo & fried egg wraps
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 5 out of 5.9 ratingsRate
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Enjoy this flavour-packed wrap as a cheap and tasty lunch or light supper
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Cheddar & sweetcorn scones
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Ingredients
Nutrition
Units:
MetricUS
-
4 small cooking chorizo
halved lengthways
-
4 eggs
-
2 tbsp mayonnaise
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4 flatbreads
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4 handfuls rocket
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1 tbsp capers
drained
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Nutrition: per serving
- kcal340
- fat20g
- saturates5g
- carbs24g
- sugars2g
- fibre1g
- protein17g
- salt2.52g
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Method
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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.
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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!).
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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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A star rating of 5 out of 5.9 ratings
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