Creamy Chorizo Spaghetti With Poached Eggs Recipes
POLENTA WITH CHORIZO & POACHED EGGS
Cook up this filling, comforting dish in just 30 minutes. It's an ideal choice for busy weeknights when you need a quick meal
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside.
- Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg.
- Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.
Nutrition Facts : Calories 428 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium
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- Cook the pasta in a large stockpot of generously-salted water according to package instructions. Reserve 1/2 cup of the starchy pasta water for later, then drain the remaining water, and set the pasta aside.
- Meanwhile, as the pasta water is heating, whisk together the eggs, milk, 1/3 cup cheese, plus a generous pinch of salt and pepper in a small bowl until smooth. Set aside.
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