Chorizo & soft-boiled egg salad
If you are looking for a reliable pork recipe, this Chorizo & soft-boiled egg salad is one to keep: 7 ingredients, 3 simple steps, ready in roughly under an hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Easy
Ingredients
- 500 g Baby New Potatoes
- 4 Egg
- 225 g Green Beans
- 225 g Chorizo
- 1 Garlic Clove
- 2 tbsp Sherry vinegar
- 2 tbsp Parsley
Method
- Cook 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.
- Meanwhile 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.
- Remove 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.
Tips for the best Chorizo & soft-boiled egg salad
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Chorizo & soft-boiled egg salad recipe easy to make?
It is rated easy: 7 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
Can I make Chorizo & soft-boiled egg salad ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for baby new potatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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