Instructions

1. Bring water to boil in a small pot then lower the eggs in on a spoon and cook for 6 minutes. Once cooked, run them under cold water for a couple of minutes to make them easier to peel
   
2. Meanwhile, fry the chorizo in a pan for 2-3 minutes until lightly browned
   
3. Add the chickpeas and cook for 1 minute
   
4. Whilst chorizo is cooking, add tomatoes to the blender with the onion & garlic powder & the chilli, blend until smooth
   
5. Add the tomatoes to the chorizo and cook for 1 minute so it reduces a little
   
6. Add the spinach, cook for 30 seconds & season to taste
   
7. Peel the eggs and slice in half
   
8. Serve a portion in a bowl and top with an egg and store the other portions in meal prep containers

NOTES

• This will keep fresh in the fridge for 3-4 days
• Re heat on stove or in microwave 
• You can eat as it is or serve with tortillas for breakfast or other carbs as a lunch dish
• To reduce calories, use low fat sausages or sausage meat

Live Cooking Sessions

The next live cook along will be February 26th at 7.30pm Mexico City time

We will be cooking the Salmon Brochette recipe

You can swap the fish for prawns or chicken. You can cook rice as well if you like!

It will be streamed on Facebook and you can join using one of the following link:

Facebook Link