Warm Chorizo Salad with egg and ciabatta

chorizo salad recipe


  1. Cut the ciabatta in half horizontally, then in cut each piece inhalf. Heat 2 tablespoons of the oil in a large frying pan, add the ciabatta and fry on both sides until golden brown. Take out and set to one side until needed.
  2. Mix together the dressing ingredients in a bowl.
  3. Put the eggs in a pan of boiling water and simmer for 6 minutes. Once cooked, drain and rince in cold water, then peel the eggs. You will need to be careful as the eggs will still be quite soft.
  4. Meanwhile add the other tablespoon of oil to the frying pan and fry the chorizo until it is browned on both sides. Remove from the pan and drain on some kitchen paper.
  5. Cut the ciabatta into strips and place on individual plates with the spinach, tomatoes and chorizo. Place an egg on top of each and drizzle the dressing over. Halve the egg at the last minute, it should still be gooey on the inside.



  • 1 ciabatta loaf
  • 3 tablespoons olive oil
  • 4 eggs
  • 200g chorizo sausage, cut into small rings
  • 4 tomatoes, roughly chopped
  • 100g pack fresh spinach
  • salt and pepper


  • 1 tablespoon olive oil
  • 2 tablespoon yogurt
  • juice of 1/2 lemon
  • 1 tablespoon freshly chopped basil ro parsley
  • salt and pepper






prep time

20 Minutes

cook time



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