Dinner ideas

Chorizo and poached egg tagliatelle

This simple pasta dish with poached egg is quick to make and completely delicious.

The gooey yolk, combined with salty chorizo, garlic and parmesan make a delightful flavour combination.

This quick and easy to make pasta is your new go-to dish.

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1.Remove chorizo from their casings; finely chop sausage meat until it resembles mince.
2.Heat 1 tablespoon of the oil in a large frying pan over high heat; cook chorizo, stirring occasionally, for 4 minutes or until golden. Add garlic; cook, stirring, for 1 minute. Remove pan from heat; cover to keep warm.
3.Meanwhile, cook pasta in a large saucepan of boiling salted water until tender. Drain, reserving ¼ cup (60ml) cooking liquid. Return pasta to pan; cover to keep warm.
4.Half-fill a large frying pan with water; bring to the boil. Stir in vinegar. Break one egg into a cup, then slide into pan; repeat with remaining eggs. When all eggs are in pan, return water to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on paper towel-lined plate briefly to blot up any poaching liquid.
5.Working quickly, add chorizo mixture to pasta with half the parmesan, remaining oil and enough reserved cooking liquid to create a coating consistency; season to taste.
6.Serve pasta topped with eggs, remaining parmesan and parsley.

Try to get the freshest free-range eggs available when poaching as the whites will set better and keep their shape.

Recipe is not suitable to freeze.


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