It comes from my monthly food magazine, Delicious, and almost all the ingredients are cooked in the same pot of boiling water, which is brilliant. It’s quick, easy and efficient, plus it makes a great lunch for the following day. It pretty much ticks all the boxes of the solo cook.
To prevent this happening to you, you should use potatoes roughly the size of half an egg, or cut them to that size. The picture above showcase the variation in tubers I used for the recipe. The one on the left was the perfect size, and stayed whole, where the right one was cut in half to unify the cooking.
Feel free to adjust the quantities of ingredients. If you feel like having more broccoli, then by all means use more broccoli. 2 or 4 eggs instead of 3 won’t hurt anybody either. This is a very flexible recipe once you’ve figured out the timing, and you can really make it your own.
- 300g New potatoes
- 3 Eggs
- 150g Tenderstem broccoli, halved widthways
- 1/2 tbsp Olive oil
- 125g Chorizo, thickly sliced
- 1 tbsp Red wine vinegar
- Bring a large pot of salted water to the boil.
- Add the new potatoes, cut to roughly the same size, to the boiling water and cook for 5 minutes.
- Add the eggs and cook for 2 minutes.
- Follow with the broccoli and cook for 3-4 minutes
- Meanwhile, fry the chorizo in a pan with the olive oil until crisp
- Drain the potatoes, broccoli and eggs, setting the latest aside. Add to the frying pan and cook for 2 minutes, stirring to coat them in the chorizo juices.
- Shell and halve the eggs
- Add the vinegar to the pan and stir. Taste and adjust the seasoning and serve top with the warm eggs.
- If you can’t find Tenderstem broccoli, regular broccoli will do just fine.
- The eggs will be soft, making them a bit hard to handle, but they are surprisingly easy to peel, even halfway cooked.