This dish unites iron-rich spinach with the powerful flavor of Iberian chorizo and the creaminess of a poached egg. It is one of those Spanish tavern dishes that tastes like home, like grandmother and tradition.
Mediterranean
Spinach with Iberian chorizo and poached egg
Espinacas salteadas con chorizo ibérico y huevo poché. Plato completo y contundente de la cocina española, rico en hierro y proteínas.
- Spain
- Main course
- Light
- High protein
- High fiber
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 20 g
- Fiber 4 g
- Carbohydrates 8 g
- Fat 24 g
- Sodium 680 mg
Story behind the dish
Preparation
Spinach with Iberian chorizo and poached egg is a preparation from Spain with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of fresh spinach.
- Have ready: 150 g of diced Iberian chorizo.
- Have ready: 4 fresh eggs.
- Have ready: 3 sliced cloves of garlic.
- Have ready: 3 tablespoons of olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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In large frying pan
In a large skillet, brown the chorizo over medium heat for 3 minutes without extra oil. Remove and reserve. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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In the chorizo oil
In the chorizo oil, sauté the garlic until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add spinach in batches; sauté 4 min until reduced
Add spinach in batches; sauté 4 min until reduced. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Add the chorizo
Add the chorizo, season with salt and pepper and add paprika. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the poached egg: boiling water with vinegar
For the poached egg: boiling water with vinegar, swirl and egg 3 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Serve the spinach with the poached egg on top and toasted bread.
Serve the spinach with the poached egg on top and toasted bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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