Instrucciones

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

NOTAS

• 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

Sesiones de cocina en vivo

El próximo live cook será el 26 de febrero a las 19:30 hora de la Ciudad de México.

estaremos cocinando el receta de brochetas de salmón

Puedes cambiar el pescado por gambas o pollo. ¡También puedes cocinar arroz si quieres!

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