80 g of GALLO noodles No. 0
1 spring onion
A piece of chorizo
1 litre of meat stock
2 cooked eggs
Olive oil and salt
Finely chop the spring onion and chorizo and sauté them in a pot with a little olive oil over a low heat.
Cook them for a minute, stirring often. Add the stock and turn the heat to high.
When it starts to boil, lower the heat and let it cook for 5 minutes.
Add the pasta and let it cook for 3 minutes. Add salt and remove from heat.
Add the finely chopped eggs and serve.