This breakfast dish is fantastic served with a slice of crusty multigrain toast.
- 1 tsp. olive oil
- 1/2 onion, diced
- 1/3 chorizo, sliced
- 1/2 can tomatoes, diced
- 1 can red kidney beans, drained & rinsed
- 2 eggs
- 1 tsp. smoked paprika
- 1 tsp. cumin, ground
- 1/4 cup water
- Sprinkle rosemary
- S & P to taste
- Preheat oven to 200C.
- In a non-stick frypan, (we used a suitable one to go into the oven), heat olive oil and sauté onion & chorizo for 5 minutes. Add red kidney beans then paprika, cumin and rosemary. Stir for a couple of minutes then add the canned tomato and water bringing the heat down to a simmer. Season with salt and pepper and cook 5 minutes.
- If you are using a pan that can go into oven, crack 2 eggs into beans and cover with foil and place into oven. Otherwise use a small oven proof dish, transfer beans to dish and crack eggs on top.
- Cook for 15 minutes or less if you like runny eggs. Take off foil half way through.
- Place on table to serve.
Servings: 2 Serving size:356g
|Average Serve||Average 100g|
|Energy||1430 kJ||400 kJ|
|342 Cal||96 Cal|
|Protein||20.7 g||5.8 g|
|Fat, total||16.5 g||4.6 g|
|- Saturated||5.2 g||1.4 g|
|Carbohydrate||22.1 g||6.2 g|
|- Sugars||8.6 g||2.4 g|
|Sodium||726 mg||204 mg|
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