This brunch dish is ideal for when you need a quick yet substantial brekkie or enjoying a slow start at the weekend. All in one pan too, this dish is minimal effort but with maximum flavour.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1 tbsp oil
- 1 small red onion, diced
- 1 garlic clove, crushed
- Sea salt & cracked black pepper
- 75g chorizo, sliced into semi circles
- 300g cooked potato, cubed
- 1/2 tbsp smoked paprika
- 1/2 tbsp Sriracha, optional
- 2 large tbsp baked beans
- 2 eggs
- Parsley, to finish
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Method
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1Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6
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2Heat the oil in the frying pan over a medium heat before adding the onion. Allow it to fry for 4 - 5 minutes until the onion starts to soften. Add the garlic along with a pinch of salt and fry for a further 1 minute.
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3Add the sliced chorizo and fry for 2 - 3 minutes until it starts to crisp and release its oil. Add the cooked potato to the pan along with the paprika and stir all the ingredients together.
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4Squeeze in the Sriracha if using followed by the baked beans - stir together to incorporate all the ingredients. Season with a little salt and pepper.
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5Take the pan off the hear and make two wells in the potato mixture. Crack an egg into each hole and place in the oven for 5 - 8 minutes, just long enough for the white of the eggs to set but so the yolk is still runny.
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6Remove the pan from the oven and sprinkle with roughly chopped parsley. Best served alongside toasted sourdough.
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7Cook’s Notes
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8Although perfect as it is, this dish is also great with crumbled feta or hard goat’s cheese.
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9Make this dish vegetarian by replacing the chorizo with cubed vegetarian sausage or even smoked tofu.
