Poached Egg, Chorizo and Roast Pepper Salad

Name: Poached Egg, Chorizo and Roast Pepper Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 200 g spanish chorizo sausage, peeled and cut into cubes; 1 (300 g) jar of roasted mixed peppers, drained and cut into strips; 100 g black olives, pitted; 50 g watercress, washed; 50 g rocket, washed; 50 g spinach, washed; 4 large eggs; 2 teaspoons balsamic vinegar

Submitted by Sackville

"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."

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Ready In:: 20mins
Ingredients:: 8
Serves:: 4

ingredients

200 g spanish chorizo sausage, peeled and cut into cubes
1 (300 g) jar of roasted mixed peppers, drained and cut into strips
100 g black olives, pitted
50 g watercress, washed
50 g rocket, washed
50 g spinach, washed
4 large eggs
2 teaspoons balsamic vinegar

directions

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

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RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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