Poached eggs with peas and chorizo

Easy to make and tasty, that's the recipe we want to share with you this time. With staple ingredients we always have in the icebox or pantry, it is ideal for when you get home late and want to make something quick.

METHOD

While you finely chop the garlic and onion, heat the extra virgin olive oil in a nonstick skillet.

Lightly fry the garlic and onion until the onion turns transparent.

Add the Chorizo Palacios in thin slices and lightly fry for 3 minutes or until it starts to turn brown.

Add the peas, directly from the freezer, and stir everything well.

Season and leave to cook for 5 minutes. Stirring occasionally.

To finish, crack the eggs one by one and add them to the pan. Add salt, put the lid on and leave to cook. Try to leave the yolk slightly runny, so it can be broken on the plate and mix with the peas.

NUTRITIONAL COMMENT

The pea, which belongs to the legume family, is a decent source of protein, although it also provides carbohydrates.  It has a significant mineral content, including phosphorus, iron, potassium and magnesium; and it is a good source of fiber.

Eggs, on the other hand, are fundamentally a protein, but they also provide fats. The protein part is found in the white and the fat in the yolk. Egg protein is considered to be high quality and its fat profile is nutritionally recommended. Eggs are high in cholesterol but this has little effect on our blood cholesterol. Eggs are very high in vitamins (A, D, B2, B3) and minerals such as iron, zinc or phosphorus.

Therefore, this is a very interesting dish, nutritionally speaking, with a good supply of proteins. If you accompany it with some good-quality whole wheat bread and a piece of fruit for dessert, you get the perfect dinner.