Sauteed Chorizo and summer vegetables Salad

Sauteed Chorizo and vegetables salad

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Course Main Course, Salad
Cuisine Irish
Servings 4


  • 6 tbsp. oil
  • 2 Rosscarbery chorizo chopped
  • 200 g green beans cut into 2 cm pieces
  • 2 new onions halved
  • 2 garlic cloves chopped
  • 100 ml vegetable stock
  • 4 eggs
  • Salt and pepper


  • Preheat a sauté pan over medium heat. Drizzle 2 tbsp. oil and add the chorizo pieces. Colour for 2 minutes, shaking the pan once or twice.
  • Add the green beans pieces, onions, and garlic. Sauté for a further 2 minutes and add the vegetable stock. Cover with a lid and cook for 2 further minutes. Season well and turn off the heat while cooking the fried eggs.
  • In a second non-stick pan, over medium heat, drizzle 4 tbsp. oil, crack the eggs in the pan. season well and cook for 3 minutes until the white are set and the egg yolk is still runny or cover with a lid to allow the egg yolk to be fully cooked.
  • Serve the chorizo mixture in dishes and top with the fried egg.
Keyword chorizo, eggs, Kevin Dundon, salad, vegetables

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