Polenta with chorizo & poached eggs
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Polenta with chorizo & poached eggs

By Esther Clark

Contains pork – recipe is for non-Muslims only

Cook up this filling, comforting dish in just 30 minutes. It’s an ideal choice for busy weeknights when you need a quick meal

  • Prep:5 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 428
  • fat 31g
  • saturates 10g
  • carbs 13g
  • sugars 1g
  • fibre 2g
  • protein 23g
  • salt 2.8g

Ingredients

  • ¼ of a 250g chorizo sausage ring, thinly sliced
  • 200g chard, sliced
  • 2 large eggs
  • 125g quick-cook polenta
  • 30g parmesan, grated
  • 2 tbsp olive oil
  • ½ small bunch parsley, finely chopped

Tip

Make it veggie

Swap chorizo for meat-free sausages or mince, and use vegetarian cheese.

Method

  1. 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.

  2. 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.

  3. 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.

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