Beans are always better with a side of meat. This recipe is a real favourite of my gorgeous girl-friends who are currently residing in East London. This recipe kept me in their good books, while I was occupying their couch, when travelling in the UK earlier this year.
This dish can be prepared in advance and is ideal for a Sunday brunch or as an easy meal mid-week.
1 Tablespoon of olive oil
1 Red Onion (finely chopped)
2 Cloves of garlic
500g Chorizo sausage
1 Tablespoon of paprika
2 Cans of cannelloni beans (rinsed in water before use)
2 Cans of chopped tomatoes
1/4 Cup of tomato paste
2 Tablespoons of Worcestershire sauce
2 Tablespoons of red wine vinaigrette
2 Tablespoons brown sugar
1 Cup of parsley (chopped)
Salt & pepper season to taste
6 Large eggs
Step 1 In a large frypan, preferably with a lid, fry onion and garlic in olive oil until soft. This usually takes approximately 10 minutes. Add the paprika and diced chorizo and fry until the paprika has filled your kitchen with a pungent aroma.
Step 2 Turn down the heat of the pan, add the diced tomatoes, rinsed cannelloni beans and tomato paste. Add the Worcestershire sauce, red wine vinaigrette and brown sugar and simmer on a low heat for a further 10 minutes. Season with a generous amount of salt, pepper and diced parsley.
Step 3 Transfer the contents of the pan into a baking dish or pie dish suitable for use in the oven. Crack each of the 6 large eggs onto the top of the bean mixture and bake in the oven at 180 degrees for 10 minutes. Let the dish rest for 5 minutes before serving. Season with salt & pepper and serve with dry crusty bread.
Best served alongside good friends and with a hearty glass of red wine, as long as it’s after 5pm in some part of the world !