Lunch · Spanish

Chorizo and Soft-Boiled Egg Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 10, 2026

This warm salad packs everything you want in one bowl: tender new potatoes, crisp green beans, spicy chorizo, and jammy soft-boiled eggs. The chorizo oil doubles as your dressing base, so nothing goes to waste. It comes together in one pan and about half an hour, perfect for a satisfying lunch or light dinner.

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Chorizo and Soft-Boiled Egg Salad

Why you'll love this

  • Everything cooks in one pot plus one skillet.
  • The chorizo oil makes an instant flavor-packed dressing.
  • Jammy eggs and crispy chorizo make it feel special with zero fuss.
  • On the table in about 25 minutes.

EveryDayMeal recipe

Chorizo and Soft-Boiled Egg Salad

Prep
10m
Cook
15m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 1 pound baby new potatoes
  • 4 large eggs
  • 1/2 pound green beans, trimmed
  • 1/2 pound chorizo, sliced
  • 1 garlic clove, thinly sliced
  • 2 tablespoons sherry vinegar
  • 2 tablespoons fresh parsley, chopped

Equipment

  • Large pot
  • Skillet
  • Slotted spoon
  • Colander

Instructions

  1. Bring a large pot of salted water to a boil, then add the potatoes and cook for 12 minutes total. After the potatoes have cooked for 6 minutes, gently lower in the eggs, and in the last 2 minutes add the green beans so everything finishes together.
  2. Drain the pot, then cool the eggs right away under cold running water so they stop cooking and stay jammy in the center.
  3. While the potatoes cook, fry the chorizo slices in a dry skillet over medium heat for 1 to 2 minutes, until the edges start to crisp and release their red oil. Lift the chorizo out with a slotted spoon and set aside, leaving that flavorful oil in the pan.
  4. Add the sliced garlic to the chorizo oil and cook gently for about 1 minute, just until fragrant and softened, being careful not to let it brown or it will turn bitter.
  5. Take the pan off the heat and stir in the sherry vinegar and parsley, scraping up any bits so the dressing tastes rich and tangy.
  6. Toss the warm potatoes, green beans, and chorizo with the dressing, then season with salt and pepper to taste.
  7. Peel the eggs, cut each into quarters, and arrange over the salad so the soft yolks can run into everything when you dig in.

Tips from the kitchen

  • For jammy yolks, keep the eggs at a steady boil for exactly 6 minutes, then cool them fast under cold water.
  • Use a good cured or semi-cured chorizo so it renders that deep red oil, which becomes the backbone of your dressing.
  • Toss the potatoes and beans while still warm so they soak up the vinegar and chorizo flavor better.

Estimated nutrition per serving: 420 cal · 22g protein · 24g carbs · 26g fat

Make it your own

  • Swap green beans for asparagus or sugar snap peas.
  • Add a handful of arugula or baby spinach for extra greens.
  • Stir in a spoonful of whole grain mustard for a sharper dressing.

Storing & make-ahead

Best eaten warm and fresh. Store leftovers (without the eggs) in an airtight container in the fridge for up to 2 days. Gently reheat in a skillet and add freshly cooked eggs when serving.

Good to know

What kind of chorizo should I use?
Use Spanish cured or semi-cured chorizo, not the fresh Mexican kind. It crisps up and releases the red oil you need for the dressing.
Can I make this ahead?
You can boil the potatoes and beans ahead and refrigerate them, then crisp the chorizo and cook the eggs fresh right before serving.
My garlic burned. What went wrong?
The chorizo oil is very hot, so pull the pan off the heat sooner and cook the garlic just until fragrant, about 1 minute.
Can I use a different vinegar?
Sherry vinegar is classic here, but red wine vinegar works in a pinch. Add a small pinch of sugar to balance if it tastes too sharp.

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