Spanish cuisine
Chorizo & soft-boiled egg salad
A vibrant Spanish salad featuring spicy chorizo and gently poached eggs atop a bed of crisp greens.
This Spanish-inspired Chorizo & Soft-Boiled Egg Salad combines the smoky heat of chorizo with the creamy richness of soft-boiled eggs on a fresh leafy base. Perfect for a light yet satisfying lunch, pair it with crusty gluten-free bread and a crisp white wine.
Method
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
- 5
step 3
- 6
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.
FAQ
Is «Chorizo & soft-boiled egg salad» gluten-free?
Yes. «Chorizo & soft-boiled egg salad» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Chorizo & soft-boiled egg salad»?
One serving has 809 kcal, 128.2 g carbs, 34.3 g protein and 15.1 g fat. The recipe makes 4 servings.
Is «Chorizo & soft-boiled egg salad» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.