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Warm chorizo, sweet potato & egg salad

Warm chorizo, sweet potato & egg salad

A star rating of 4 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use modern, popular ingredients to get your meat, potato and veg fix with this satisfying salad

  • Easily halved
Nutrition: per serving
low insalt1.29g


  • 4 eggs
  • 2 large sweet potatoes , skin left on, cut into slices on the diagonal
  • 85g chorizo , cut into long slices on the diagonal
  • 3 tbsp olive oil
  • 1 garlic clove , crushed
  • juice ½ lemon
  • 130g bag mixed salad leaves
  • 100g pack cherry tomato , halved, use vine if you can


  • STEP 1

    Put the eggs and potatoes into a pan of cold water and bring to the boil. (Covering the pan with a lid will speed this up.) Uncover and boil for 6 mins, then lift out the eggs and cool in cold water. Leave the potato in the pan for another 4 mins, or until just tender when pricked in the middle with the tip of a knife. Drain and tip into a bowl.

  • STEP 2

    Heat a griddle pan until very hot. Toss the potato and chorizo in 1 tsp oil and season well. Griddle the potato for 2 mins on each side until charred. Meanwhile, peel and quarter the eggs – the yolks should still be a little soft in the middle.

  • STEP 3

    Tip the potato back into the bowl, then griddle the chorizo for a couple of mins until it crisps up and releases its red oil. Lift into the bowl, leaving the juices behind. Take the pan off the heat, then add the garlic and the rest of the oil, then sizzle for 30 secs. Squeeze in the lemon juice. Scatter the salad and tomatoes over 4 plates, top with the potato, egg and chorizo, then drizzle over the hot dressing.

Goes well with

Recipe from Good Food magazine, June 2007


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A star rating of 4 out of 5.14 ratings

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