Poached Egg, Chorizo and Roast Pepper Salad

• 200 g spanish chorizo sausage, peeled and cut into cubes
• 1 (300 g) jarof roasted mixed peppers, drained and cut into strips
• 100 g black olives, pitted
• 50 g watercress, washed
• 50 g rocket, washed
• 50 g spinach, washed
• 4 large eggs
• 2 teaspoons balsamic vinegar

1. Heat a frying pan and dry fry the chorizo for 2-3 minutes until golden.
2. Add the peppers and olives and cook for another 2 minutes until hot.
3. Remove from the heat and keep warm.
4. Mix the salad leaves and then divide the mixture between 4 plates.
5. Half fill a large, clean frying pan with water and bring just to a boil.
6. Lower the heat to a simmer and break in the eggs, one at a time.
7. Increase the heat to bring the water back to a gentle simmer and cook for 3 minutes.
8. Lift each egg out carefully with a slotted spoon and drain on paper towel.
9. Carefully place the eggs on top of the salad and arrange the chorizo mixture around the edge.
10. Drizzle over a little of the oil from the frying pan as well as the balsamic vinegar.
11. Season and serve with crusty bread.

spanish chorizo sausage, mixed peppers, black olives, rocket, eggs, balsamic vinegar

Taken from www.food.com/recipe/poached-egg-chorizo-and-roast-pepper-salad-92429 (may not work)