Purple Sprouting Brocoli with Chorizo and eggs

This recipe has been tried and tested by Juliet!

It is from Hugh Fearnley-Whittingstall in the “River Cottage everyday” book.

Ingredients (Serves 4):

    • 200 g cooking chorizo
    • 1 tbsp olive oil
    • 4 medium eggs, at room temperature
    • 500g purple sprouting brocoli
    • Sea salt and ground black pepper


  1. Skin the chorizo and cut into chunks.
  2. Heat the oil in a frying pan and fry the chorizo over a medium heat. Turn regularly until stating to crips up (approx 10min).
  3. Put the eggs in a pan of hand-hot water cover and bring quickly to the boil. Boil for 4 minutes (or 5 min for extra large eggs). When cooked, run them under cool tap water and peel them straight away.
  4. Cook the brocoli in a large saucepan or boiling salted water for 3 to 4 minutes, until just tender. Drain well.
  5. Add the warm brocoli to the chorizo pan and toss it in the host, spicy fat until well coated.
  6. Divide the brocoli and chorizo between 4 plates and add a boiled egg, cut in half, to each.
  7. Season with salt and pepper and serve straight way with some bread.

Bon appétit!

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