Thursday, 17 July 2014

Chorizo & Bean Baked Eggs - A Recipe

This dish makes such a tasty brunch or lunch especially for a large group of people, throw it in the middle of the table with a pile of toast and everyone can help themselves. I like this because its very filling without having to have any carb accompaniment as I try to avoid bread and starchy foods most days. So here is what you will need:
  • 1/2 a chorizo ring.
  • Handful of mushrooms 
  • 1/2 a courgette.
  • 2 large tomatoes. 
  • 1/2 a can of baked beans. 
  • 1/2 a can of chopped tomatoes.
  • 1tsp of paprika. 
  • 2 eggs. 

Start by dry frying the sliced chorizo until it releases its oils, add your sliced mushrooms and courgette and fry until softened. Add your diced fresh tomatoes and 1tsp of paprika then once the tomatoes start to break down add your baked beans and chopped tomatoes. Cook for 10-15 minutes until piping hot then make two little wells in the mixture with a wooden spoon and crack your eggs into them. Take your saucepan and place under a hot grill for 10 minutes or until the eggs are cooked, your eggs should still be runny in the middle but all the white should be cooked. Slide the whole lot onto a serving plate and serve on its own or with a pile of toast soldiers to dunk in your eggs.  

This one pan breakfast/lunch is so simple and quick to make the kids absolutely love it! Dish everybody up an egg and a generous portion of chorizo beans, the hidden vegetables make this this great for children and you can change up the ingredients depending on what you've got in the fridge. If having for breakfast you could swap the chorizo for bacon lardons or sliced sausage would also be delicious!

Thank you for reading.


No comments:

Post a Comment