Runner beans, chorizo & almonds
25 min
Ingredients
- 320g runner beans halved
- 50ml olive oil
- 1 tbsp sherry vinegar
- 3 anchovies finely chopped
- ¼ large chorizo ring sliced
- 4 large eggs
- pinch of smoked paprika
- 30g flaked almonds toasted
- ¼ bunch of parsley finely chopped
Instructions
4 steps
- 1
Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.
3 min - 2
Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.
- 3
Heat a dry frying pan over a medium heat and fry the chorizo for 2-3 mins until golden brown. Cook the eggs in a pan of simmering water for 6 mins 30 seconds. Drain, then rinse under cold running water to cool. Peel and halve.
2 min - 4
Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
343cal
Protein
17.0g
Carbs
3.0g
Fat
29.0g
Fiber
2.0g
Sugar
2.0g
Sodium
1mg
