Chorizo and Potatoes with Spinach and Soft-Boiled Eggs

1. 1

   Steam the potatoes over boiling water until tender, about 10 minutes.

2. 2

   Transfer the potatoes to a plate and pat dry.

3. 3

   Meanwhile, bring a saucepan of water to a boil.

4. 4

   Add the eggs and boil for 5 minutes.

5. 5

   Immediately transfer the eggs to a bowl of cold water.

6. 6

   Peel the eggs.

7. 7

   In a large skillet, heat the olive oil until shimmering.

8. 8

   Add the chorizo and cook over moderate heat, turning, until browned, 6 to 7 minutes.

9. 9

   Using a slotted spoon, transfer the chorizo to a plate.

10. 10

    Add the potatoes to the skillet and cook over moderate heat, stirring, until golden and crisp, 8 to 10 minutes.

11. 11

    Return the chorizo to the skillet and gently fold in the spinach.

12. 12

    Season with salt and pepper and divide the chorizo mixture among 4 plates.

13. 13

    Set an egg on top of each.

14. 14

    Cut into the yolks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.