Easy

Poached egg with potatoes, onion and chorizo

Name: Poached egg with potatoes, onion and chorizo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 unidades de Egg; 600 g Potato (3 peeled potatoes); 100 g Chorizo (fresh); 180 g Onion; 6 g Garlic; 65 ml Extra virgin olive oil (Estimated amount consumed: 50 ml estimated potato absorption and 15 ml chorizo; extra for frying); 3 g Parsley; 0.5 g Black pepper; 2 g Salt

Total time55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Chorizo.

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Poached egg with potatoes, onion and chorizo. For a soft yolk, use pasteurised shell eggs suitable for that purpose; with ordinary eggs, set the yolk too. The stated potato oil estimates absorption.

Jump to steps

20 minpreparation and possible waiting

35 mincooking

4servings

1.866 kcalwhole recipe

467 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Spanish

Allergens

View full classification 18 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

Frying

Appliances

Frying pan

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

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Egg 4 items
Potato 3 peeled potatoes 600 g
Chorizo fresh 100 g
Onion 180 g
Garlic 6 g
Extra virgin olive oil Estimated amount consumed: 50 ml estimated potato absorption and 15 ml chorizo; extra for frying 65 ml
Parsley 3 g
Black pepper 0.5 g
Salt Approx. ⅓ level tsp of fine salt 2 g

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Let’s get cooking

Method

Peel and thinly slice the potatoes. Peel and chop the onion and slice the garlic.
Fry potatoes, onion and garlic in olive oil over medium heat for 20-25 minutes until tender and lightly golden. Add some salt and drain well.
Remove the fresh chorizo casing, crumble and cook in 15 ml oil for about 5-7 minutes until cooked through. Mix with the potatoes.
Bring water to a gentle simmer in a wide saucepan. Crack each egg into a cup and slide into the water. Cook until both white and yolk are firm, about 6-7 minutes depending on size.
Divide potatoes and chorizo between four plates, making a hollow in the centre. Lift the eggs out with a slotted spoon and drain before placing one on each plate.
Add remaining salt, pepper and parsley and serve.

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Ingredients

Method

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