Chorizo & soft-boiled egg salad

Name: Chorizo & soft-boiled egg salad
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500g Baby New Potatoes; 4 Egg; 225g Green Beans; 225g Chorizo; 1 sliced Garlic Clove; 2 tbsp Sherry vinegar; 2 tbsp chopped Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Baby New Potatoes500 g
Egg4
Green Beans225 g
Chorizo225 g
Garlic Clove1
Sherry vinegar2 tbsp
Parsley2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.