Poached Egg, Chorizo and Roast Pepper Salad

1. 1

   Heat a frying pan and dry fry the chorizo for 2-3 minutes until golden.

2. 2

   Add the peppers and olives and cook for another 2 minutes until hot.

3. 3

   Remove from the heat and keep warm.

4. 4

   Mix the salad leaves and then divide the mixture between 4 plates.

5. 5

   Half fill a large, clean frying pan with water and bring just to a boil.

6. 6

   Lower the heat to a simmer and break in the eggs, one at a time.

7. 7

   Increase the heat to bring the water back to a gentle simmer and cook for 3 minutes.

8. 8

   Lift each egg out carefully with a slotted spoon and drain on paper towel.

9. 9

   Carefully place the eggs on top of the salad and arrange the chorizo mixture around the edge.

10. 10

    Drizzle over a little of the oil from the frying pan as well as the balsamic vinegar.

11. 11

    Season and serve with crusty bread.

* Per serving · 4 servings · Values may vary.