Broccoli, chorizo and egg | olivemagazine
This simple supper for two makes the most of tenderstem broccoli. Cooked with crisp chorizo then dressed with sherry vinegar and olive oil, it only needs a poached egg to finish it off.
Ingredients
- olive oil
- ½ red chilli finely chopped
- 1 clove garlic sliced
- 6 slices sliced chorizo cut into strips
- 2 tbsp sherry vinegar or red wine vinegar
- 200g Tenderstem broccoli or broccoli blanched for 2 minutes
- 2 eggs poached to serve
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