Smoky chorizo baked eggs
This family friendly dish is incredibly satisfying and very simple to put together. Smoky cannellini beans, peppered with crisp chorizo, baked into a rich stew and topped with baked eggs, makes a hearty supper served with roast potatoes.
Pre-heat the oven to 180C/160C (fan).
Place a large, lidded, oven proof pan on a medium heat. Add the chorizo and pan fry for around 5 minutes, stirring occasionally until the fat renders and the chorizo crisps. Once the chorizo slices are ready, use a slotted spoon to remove from the pan and place on to a plate lined with kitchen roll.
Return the pan to the heat and add the onion, garlic and red pepper. Fry for about 5 minutes, or until softened, then add the paprika and chilli. Fry for 1 minute before adding the tomatoes, balsamic vinegar, sugar and Worcestershire sauce.
Turn up the heat, bring to the boil, then reduce the heat and allow the sauce to simmer, breaking up the tomatoes with a wooden spoon. Drain the beans and stir them in, then season with salt and pepper.
Add the lid to the pan and place into the oven for 1 hour. When ready, remove the pan from the oven, stir in a little water or stock if the sauce is too thick, then make 4 divots in the mix and crack in the eggs. Pop the lid back on the pan and cook for 15 minutes, or until the eggs are cooked to your liking.
Serve with little crispy roasted potatoes or hash browns.
50g cooking chorizo, peeled and sliced
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and sliced
1 red pepper, cored and chopped
½ teaspoon sweet smoked paprika
A small pinch of chilli flakes (optional)
2 tins plum tomatoes
1 tablespoon balsamic vinegar
1 teaspoon soft brown sugar
1 teaspoon Worcestershire sauce
1 x 400g tin of cannellini beans
Freshly ground black pepper
4 Clarence Court Old Cotswold Legbar eggs