Baked Eggs with Chorizo and Mexe Beans


PREP TIME 5 minutes
COOK TIME 20 minutes


1 spanish chorizo, skin removed, half sliced and half finely diced
3 garlic cloves, finely diced
1 chilli, roughly chopped
½ a capsicum, sliced into batons
1 red onion, sliced
1 tin Old El Paso mexe beans
1 tin chopped tomatoes
Pinch of Tasman sea salt
5 eggs

To serve;
½ cup cherry tomatoes, sliced in half
½ bunch parsley
1 loaf sourdough, sliced


Step 1
Add chorizo to a cold pan and bring to a medium heat. Add in garlic and chilli, sauté until aromatic. Bring pan up to to a high heat and add capsicum, onion, mexe beans, chopped tomatoes and a pinch of salt, sauté for a further 5 minutes.

Step 2
Reduce back to a medium heat and make 5 small wells around the bean mixture, crack an egg into each well and cook until yolks have turned white. To finish place the pan under the grill for 5 minutes.

To serve, place cherry tomatoes and fresh parsley on top with a side of fresh sourdough.