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Peas Sautéed with Selecta Chorizo and Free-range Eggs


      • Heat a pan with a jet of oil and add the brunoise-cut onion.
      • While the onion is being cooked, dice 2 Selecta chorizos and –when the onion is poached– add them for a couple of minutes.
      • Add the –previously boiled– peas and sauté for 2 more minutes by adding ½ tablespoon of white wine.
      • At the same time –in a pot with boiling water–, with an egg poacher, add an egg and let it boil for 2 more minutes to have it poached.
      • Once boiled, move the peas with the chorizo and the onion to a plate and put the egg on top


Break the egg yolk on the plate and mix.