adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chorizo baked beans and eggs
Chorizo baked beans and eggs
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Smokey chorizo elevates these baked beans to a whole new level with its spicy kick.
Ingredients:
  • 1 brown onion, chopped
  • 4 middle bacon rashers, trimmed, chopped
  • 2 chorizo, sliced
  • 2 tsp cumin seeds
  • 1 dried bay leaf
  • 2 sprigs fresh rosemary
  • 83.75 gm golden syrup
  • 48.80 gm Worcestershire sauce
  • 2 x 410g cans chopped tomatoes with paste
  • 2 x 400g cans borlotti beans, drained, rinsed
  • 100g fetta, crumbled
  • 1 large avocado, diced
  • Fresh flat-leaf parsley, to serve
  • Rye and seed bread, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a large flameproof roasting pan, heat oil over medium-high heat. Add the onion and cook for 3 minutes while stirring. Add bacon and chorizo, then cook for 5 minutes or until chorizo is browned. Add cumin, bay leaf, and rosemary and cook for 1 minute until fragrant. Stir in the golden syrup, Worcestershire sauce, tomatoes, and beans. Season with salt and pepper, then bring to a simmer.
  • Place the pan in the oven and bake for 15 minutes, remembering to stir halfway through cooking.
  • Create 6 wells in the bean mixture and carefully crack an egg into each well. Bake for 10 to 15 minutes until eggs reach desired doneness. Finish by garnishing with feta, avocado, and parsley. Serve alongside bread.

Similar Recipes