If you don't have chorizo sausage you can use bacon or omit and add some smoked paprika instead.
Make sure your bread has loads of grains, no white bread please.
- 1 cup cannellini beans, drained and rinsed
- 1/2 cup diced tomatoes
- 1/4 onion, diced
- Sprinkle of Oregano
- 1 inch of a chorizo sausage
- 1 tsp. dijon mustard
- 1 tbsp. BBQ sauce
- 2 slices multigrain toast (we used Abbots)
- 1/2 cup water
- 1 tsp. olive oil
- 2 eggs
- S & P to taste
- Heat a med-large non-stick fry-pan with olive oil and cook onion until softened, approx 5 mins, don’t burn.
- Add diced chorizo, cook a further 2 minutes, until browned.
- Now include your cannellini beans, diced tomatoes, water, mustard, BBQ sauce and sprinkle oregano. Season with cracked pepper. Simmer for 10 -15 minutes, place lid on pan otherwise add more water if liquid evaporates.
- When ready, poach your eggs to your liking and toast your bread.
- Serve immediately.
Servings: 2 Serving size:338g
|Average Serve||Average 100g|
|Energy||1600 kJ||474 kJ|
|382 Cal||113 Cal|
|Protein||21.4 g||6.4 g|
|Fat, total||13.1 g||3.9 g|
|- Saturated||3.8 g||1.1 g|
|Carbohydrate||39.1 g||11.6 g|
|- Sugars||9.8 g||2.9 g|
|Sodium||788 mg||233 mg|
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