[ I n g r e d I e n t s ]
1 onion, finely chopped
2 cloves garlic, minced
1/2 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground chili (optional)
1/4 teaspoon cinnamon
1 chorizo, finely sliced
1 tomato, grated
1 can tinned cannelloni beans (in their juices)
1 can tinned tomatoes
1 tablespoon tomato paste
1 tablespoon white wine vinegar
2 teaspoons brown sugar
handful Italian parsley, leaves roughly chopped
Juice of 1 lemon
2 tablespoons Olive Oil
[ m e t h o d ]
Add butter, onion, garlic and spices to a medium oven proof pan, over medium heat. Cook for 5-6 minutes or until soft and fragrant. Increase the heat to medium high, add the bacon and chorizo and cook until lightly crispy, about 5 minutes
Preheat the oven to 200 degrees bake. Add the tomato, beans (and their juice), tinned tomatoes, paste, vinegar and sugar. Bring to a simmer and turn down the heat. Cook until the mixture is thick and can have divots made to hold 6 eggs (about 10 mins) . Season to your liking.
Crack the eggs into the divots (or top with tofu), place in the oven and cook for 8-10 minutes or until egg is cooked to your liking. Combine the parsley, lemon juice and olive oil in a small bowl.
To Serve, top baked eggs with parsley dressing and divide between bowl.