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Poached Egg, Chorizo and Roast Pepper Salad

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“This is a great main-dish salad in the summer, when you don't feel like heating up the house too much. You can roast peppers yourself, if you don't want to buy the ready-made ones.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a frying pan and dry fry the chorizo for 2-3 minutes until golden.
  2. Add the peppers and olives and cook for another 2 minutes until hot.
  3. Remove from the heat and keep warm.
  4. Mix the salad leaves and then divide the mixture between 4 plates.
  5. Half fill a large, clean frying pan with water and bring just to a boil.
  6. Lower the heat to a simmer and break in the eggs, one at a time.
  7. Increase the heat to bring the water back to a gentle simmer and cook for 3 minutes.
  8. Lift each egg out carefully with a slotted spoon and drain on paper towel.
  9. Carefully place the eggs on top of the salad and arrange the chorizo mixture around the edge.
  10. Drizzle over a little of the oil from the frying pan as well as the balsamic vinegar.
  11. Season and serve with crusty bread.

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