• 2 x 300g butternut squaffles
  • 1 tbsp olive oil
  • 225g Vittoria tomatoes
  • ½ 225g chorizo ring, thinly sliced
  • 200g baby spinach
  • 1 tbsp white wine vinegar
  • 4 medium eggs


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the squaffles on a wide tray, drizzle with the oil and season. Roast for 25-30 minutes, turning over halfway until they are golden and cooked through. Place the tomatoes on another tray and add to the oven for the last 15 minutes. 

  2. 2

    Meanwhile, bring a large pan of water to the boil. Heat a wide pan over a medium heat and add the chorizo. Cook for 4-5 minutes, until golden brown all over. Keep warm. Wilt the spinach in the microwave according to the instructions on the packet, then squeeze out any excess liquid.

  3. 3

    Add the vinegar to the pan of boiling water. Crack an egg into a small bowl or ramekin. Using a slotted spoon, swirl the water so that a whirlpool forms, then carefully pour the egg into the water. Cook for 3 minutes, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 3 eggs. 

  4. 4

    Divide the squaffles, spinach, chorizo and tomatoes between 4 plates and top each with a poached egg to serve.

Nutritional Details

Each serving provides
  • Energy 1361kj 325kcal 16%
  • Fat 21.1g 30%
  • Saturates 6.2g 31%
  • Sugars 8.7g 10%
  • Salt 1.27g 21%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

14.2g carbohydrate 1.5g fibre 16.8g protein

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