Tags

, , , , , , , , ,

Spicy Spanish Breakfast Eggs

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4

Ingredients:

  • 1 small brown onion, finley diced
  • 1 tsp cumin
  • 1 tsp diced Roquito® Chilli peppers
  • 2 grilling Charcuti® chorizo
  • 2 gloves garlic, crushed
  • 1/2 tbs fresh thyme
  • 1 can cannellini beans
  • 2 tbs tomato paste
  • 1 can diced roma tomatoes
  • 3 tbs brown sugar
  • 2 tbs cider vinegar
  • 200 ml water
  • 4 ready to eat poached eggs
  • olive oil
  • sea salt and pepper

Method:

  1. Add the sliced grilling chorizo, diced onions, cumin, thyme and Roquito® Chilli Peppers to a heated pan with the olive oil and stir until the onions have softened. Add the garlic and salt and pepper then stir in for a minute.
  2. Add the canned beans, tomatoes, tomato paste, sugar and vinegar and stir to combine. Add water and simmer on low heat for 30 mins.
  3. Split the mixture between 4 clay pots, place 4 of the ready to eat eggs in each pot. Season with pepper and salt flakes; add a few springs of thyme. Bake in a pre-heated oven at 180◦C for 5 minutes.
  4. Once cooked drizzle with olive oil and serve with crusty bread.
Advertisements