Spicy Chorizo, Bean & Egg Pots
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100g chorizo, diced
- 2 tins baked beans
- 1 large red pepper, chopped
- ½ onion, chopped
- 1 tbsp tomato purée
- 100ml chicken stock
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp chilli flakes
- 8 eggs
Method
- Bring a saucepan of water to the boil and carefully add the eggs. Cook for 8 minutes, then transfer straight into a bowl of iced water for 3 minutes (this gives you that perfect jammy yolk).
- While the eggs are cooking, fry the chorizo in a large pan for a few minutes until golden and it has released some of its oils. Remove from the pan and set aside.
- Add the chopped pepper and onion to the same pan and cook until softened. Stir in the tomato purée, oregano, paprika and chilli flakes, then add the baked beans and chicken stock. Give everything a good mix.
- Return the crispy chorizo to the pan and stir everything together. Let it bubble away for a few minutes until hot.
- Divide the spicy beans between 4 containers and top each with 2 jammy eggs.
- To reheat, microwave for around 2 minutes, or until piping hot. Alternatively, serve fresh with a slice of toasted sourdough for the ultimate brunch. Enjoy 🙂