Blackened Broccoli and Chorizo Eggs


  1. Heat the oven to 200 fan. Put the broccoli into a baking tray and add 2 tbsp. of the olive oil. Season with salt and pepper and toss together. Roast for 25-30 minutes, or until charred.
  2. Meanwhile, heat the remaining oil in a frying pan over a high heat. Add the chorizo and mushrooms and stir-fry for 10 minutes until the chorizo is crisp and the mushrooms soft. Add the tomatoes. Mix well and stir-fry for 2 minutes for them to break up. Add spinach, the tomato puree, a splash of water and season well. Stir fry until the spinach has wilted and the sauce thick.
  3. Melt the butter in frying pan over a medium heat. Crack in the eggs. Season well with salt and pul biber. Fry to you liking.
  4. To serve divide the broccoli and chorizo mix between two plates. Top with the eggs and serve immediately with the buttered toast.


Serves 2

3 tbsp. olive oil
150g broccoli florets
75g chorizo, finely sliced
100g chestnut mushrooms, finely sliced
1 tbsp tomato puree
50g spinach
A knob of butter
4 free range eggs
1 tsp pul beiber
Sour dough, toasted and buttered to serve
Sea salt and pepper

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