1 Place the eggs in the basket of your air fryer (yes, just like that!) and bake for 10 minutes at 195°C for a soft-boiled (‘jammy’) egg or about 14 minutes for hard-boiled. Make sure there is enough space around the eggs for air to circulate. Immerse the eggs in ice water immediately to halt the cooking process. Once the eggs are cool (not ice cold), you can peel and halve them.
2 Place the chorizo, onion and olive oil in an ovenproof container that fits snugly in the basket of your air fryer and cook for 10 minutes at 220°C. Stir the vegetables through the hot sausage, spoon the cooked rice on top and add a dash of boiling water. Cover tightly with foil (or a lid if your air fryer is big enough) and bake for another 5–10 minutes or until warmed through. Serve the rice with the eggs and a sprinkle of spring onions.
Take note As with ovens, cooking times can vary between different brands and sizes of air fryers. We use an 8L Midea air fryer. It’s a good idea to check if your food is done during the cooking process, especially the first time you try out a recipe.