Joe Wicks’s goat’s cheese and chorizo ‘muffins’
- 2tsp coconut oil
- 125g chorizo, cut into 5mm pieces
- 100g frozen peas
- 75g soft goat's cheese
- 8 eggs
- 125g roasted red peppers from a jar, drained and cut into 3cm strips
- 4 spring onions, sliced
Preheat the oven to 190C/170C Fan/Gas 5.
Heat the coconut oil in a small frying pan over a medium heat and add the chorizo. Fry for 3-4 mins until cooked through, then set aside.
Tip the peas into a bowl, cover with boiling water and leave to sit for 1 min. Drain and set aside.
Tip the goat’s cheese into a bowl, crack in 2 of the eggs and season with black pepper. Whisk until fully combined. Whisk in the remaining eggs, then stir in the chorizo and any of its cooking oil, the peas, red peppers and spring onions. Mix well.
Divide between the 12 holes of a muffin tin, then bake for 15 mins. Remove from the oven and leave to cool before serving.