Cauliflower and Chorizo Skillet with Fried Egg and Fresh Parsley
A quick, easy and satisfying one-pot dinner where cauliflower florets are fried with meaty chorizo, seasoned with smoked paprika and topped with fried egg and aromatic parsley.
Equipment
- 1 large non-stick skillet
Ingredients
- 1 large cauliflower head florets only
- 250 g mild or hot chorizo ring sliced
- 1 garlic clove minced
- 1/3 tsp salt
- 2 tsp sweet or hot smoked paprika
- 4 eggs
- 2 tbsp finely chopped parsley
Instructions
- Start by frying chorizo over medium heat with no oil for a few minutes until browned. Transfer to a plate.
- Add cauliflower florets and fry them in chorizo fat until they've softened and charred. If there is too much fat left, discard some of it. If there is too little, add a splash of cooking oil.
- Add minced garlic and season with salt and paprika. Return chorizo to the pan and mix well.
- Make small openings and crack over the eggs.
- Cover and cook until the whites settle.
- Serve garnished with fresh parsley and seasoned with freshly ground black pepper.
Notes
- Ready dish can be refrigerated for a day or two.
- You can also add fresh dill and chives for garnish.