Baby broad beans with poached egg and Palacios chorizo
Ingredients
- 1 kg of broad beans
- 4 eggs
- 100 g of PALACIOS chorizo
- 1 scallion
- 5 tablespoons of tomato sauce
- Extra Virgin Olive Oil
- Vinegar
- Salt
A simple and healthy typical Spanish recipe, with the delicious touch of Palacios chorizo.
Preparation
Step 1: Lightly frying the scallion.
Peel and finely chop the scallion. Lightly fry in a pan with a little oil.
Step 2: Adding the chorizo.
Cut the chorizo into half slices and add.
Step 3: Cooking the baby broad beans.
Clean the broad beans, remove the tips, cut them into 4-cm pieces and add them.
Also add the tomato sauce, a pinch of salt and 250 ml of water. Cover and cook for 15-20 minutes.
Step 4: Poach the eggs and serve.
Put water on to boil in a low pan, add a dash of vinegar and break the eggs into the water.
Poach for 3-4 minutes.
Serve the broad beans and place the poached eggs on top.
