Eggs on Lettuce with Chorizo

Eggs on Lettuce with Chorizo

A colorful, hearty, and flavorful dish packed with nutrients — perfect for breakfast, lunch, or dinner. Simple to prepare and beautifully presented on the plate.

Ingredients (for 1 serving):

• Eggs – 2 pieces (approx. 110 g)

• Chorizo (diced and crisped) – 40 g

• Lettuce – 3 leaves (approx. 30 g)

• Red bell pepper – ½ piece (approx. 80 g)

• Small pickled cucumbers – 4 pieces (approx. 120 g)

• Onion* – a small piece (approx. 15 g)

• Fresh dill* – 1 teaspoon (approx. 2 g)

• Chive hummus – 3 tablespoons (approx. 60 g)

• Salt and pepper* – to taste

• (Optional: dried cranberries – 1 tablespoon = 10 g)

Preparation:

1. Prepare the chorizo:
   Dice it finely. Cook in an air fryer (5–7 minutes at 200°C), oven, or dry pan until lightly browned and some fat is rendered.

2. Boil the eggs:
   Cook soft or medium (approx. 6–8 minutes from boiling), cool, and cut into halves.

3. Prepare the vegetables:

• Tear the lettuce into smaller pieces.

• Slice the red pepper into thin strips.

• Cut pickled cucumbers into slices.

• Finely chop the onion.

4. Plating:

• Place the lettuce on the bottom of the plate.

• Spread the chive hummus over the lettuce.

• Add bell pepper, pickles, onion, and crispy chorizo.

• Place the halved eggs on top.

• Sprinkle with fresh dill, salt, and pepper to taste.

• (Optional: sprinkle a little dried cranberry for a flavor contrast.)

Nutritional values (without cranberries):

• Calories: ~503 kcal

• Protein: ~32 g

• Fat: ~33 g

• Net carbs: ~15 g

Version with cranberries:

• Calories: ~543 kcal

• Protein: ~32 g

• Fat: ~33 g

• Net carbs: ~22 g