Spanishby TheMealDBChorizo & soft-boiled egg saladServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+500g Baby New Potatoes4 Egg225g Green Beans225g Chorizo1 sliced Garlic Clove2 tbsp Sherry vinegar2 tbsp chopped ParsleyStepsStep-by-step0 of 3 done1Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.2Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.3Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.Source: TheMealDB
