Citrus salad with chorizo and crispy fried egg

It may seem like an unusual combination, but once you try it, we’re certain you’ll be making this dish again and again.

SERVES 2 PREP 5 MINS COOK 10 MINS

✱ 1 lemon

✱ 3 oranges

✱ 60ml olive oil

✱ 100g chorizo, diced

✱ 4 garlic cloves, sliced

✱ 2 free-range eggs

To serve:

✱ Extra virgin olive oil

✱ Micro herb leaves, such as amaranth, pea or radish (optional)

✱ Sourdough toast 1 Remove the peel from the lemon and oranges and cut into segments. Arrange on plates.

2 Heat 2tbsp of the olive oil in a small frying pan over a medium-high heat and fry the chorizo until golden and crisp. Remove the chorizo from the pan and set aside on a plate.

3 Add the garlic to the pan and cook for 1 min more, then remove from the heat and set aside to allow the garlic flavour to infuse into the oil.

4 Heat the remaining oil in a non-stick frying pan over a high heat and fry the eggs for 2 mins until the whites are a little golden and crisp, but the yolk is still runny. Spoon a little of the hot oil over the yolk to just set the top.

5 Place the eggs on top of the citrus fruits, then scatter over the chorizo and drizzle with the garlicky oil.

6 To serve, season with salt and pepper. Scatter over the micro herbs, if using, and serve with sourdough toast.

Per serving: 565 cals, 44g fat (11g saturated), 18g carbohydrates

✱ RECIPE: Adapted from: The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home, by José Pizarro (£27, Hardie Grant) ✱ PHOTO: Emma Lee FOOD ED’S TIP The best way to eat it is to cut up the eggs and mix everything together so that the yolk combines with the citrus and rich chorizo. If you like, you can cook up more chorizo than the recipe says. After all, it’s really addictive.