14 October 2011

Baked eggs with chorizo and beans

This is a recipe for those days when you can't really be bothered to cook, but it's just as well, because you haven't bothered to go to the shops either. It could easily be breakfast, brunch, lunch or supper, and as long as you have eggs, tomatoes and some kind of beans, can be adapted to use up almost whatever it is that you have in the fridge. Perfect for a lazy day.

A really lovely adaptation is to replace the beans with a jar of artichoke hearts. It makes a lighter dish, and is a lovely brunch with some fresh bread. 

Baked eggs with chorizo and beans
Serves 4 (I made an individual one for the picture)

1tbsp olive oil
1 onion, sliced
150g chorizo, sliced
4 eggs
400g tin chopped tomatoes
410g tin butter beans
410g tin haricot beans
1/2 tsp dried chilli flakes
2 tbsp chopped flat-leaf parsley

Heat the oil in a large frying pan. Add the onion slices and cook over a medium heat for about 5 minutes, add the chorizo and chilli flakes and cook for another 5 minutes or so, until the onion is soft and the chorizo is cooked. 

Add the tomatoes, and beans and simmer for about 15 minutes until slightly reduced.

Make four little wells in the tomato and beans, and crack in the eggs. Cover the pan with some foil, and cook over a medium heat for 4-5 minutes until the eggs are cooked. 

Sprinkle over the parsley, and you're done!

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