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
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, saute until aromatic. Bring pan upto to a high heat and add capsicum, onion, mexe beans, chopped tomatoes and a pinch of salt, saute 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 either use a blowtorch to set the eggs on top or place under a grill for approximately 5 minutes.
To serve, place cherry tomatoes and fresh parsley on top with a side of fresh sourdough.