Harissa salmon pilaf
Rustle up this spiced salmon and rice dish, flecked with pomegranate seeds, pistachios and raisins, in just 25 minutes. It's vibrant and full of flavour
Spicy asparagus & chorizo baked egg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 125g asparaguscut into 3cm pieces
- 20g diced chorizo
- ½ tsp hot smoked paprika
- 75g frozen spinach
- 1 tbsp half-fat crème fraîche
- 1 large egg
- flatbreadto serve (optional)
Nutrition: Per serving
- kcal277
- fat18g
- saturates7g
- carbs5g
- sugars4g
- fibre6g
- protein20g
- salt1g
Method
step 1
Heat a small non-stick frying pan over a medium heat, add the asparagus and chorizo and fry for 8 mins. Stir through the paprika, cooking for a further 1 min.
step 2
Stir the spinach into the pan and cook for 5 mins until wilted before stirring through the crème fraîche. Season, then make a well in the middle of the mixture and crack the egg into it. Cover the pan and cook for 5-6 mins or until the egg is just set. Serve with a flatbread, if you like.
