All-in-one breakfast
Chef:
David Gillick
Prep:
10 mins
Cook:
5 mins
A tasty and hearty dish bursting with flavour
100g chorizo, diced
1 x 400g tin of chopped tomatoes
1 green pepper, chopped
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 x 400g tin of red kidney beans, drained and rinsed
4 medium eggs
Salt and pepper
Preheat the grill.
Heat a large frying pan over a medium heat and add the diced chorizo. Cook for two minutes, until it has started to release its oil, then add the chopped tomatoes, green pepper, Worcestershire sauce and balsamic vinegar and season with salt and pepper.
Turn up the heat and leave for four minutes to let it reduce, stirring occasionally. Add the drained kidney beans and mix well.
Make four wells in the mixture and crack one egg into each well. Leave for another couple of minutes, until the bottom of the eggs turn white. Transfer to the grill and cook for another couple of minutes, until the eggs are cooked through.
Bring the pan straight to the table and let everyone help themselves.
Serves
4
Preparation Time
10 minutes
Cooking Time
5 minutes
Main ingredients
Eggs, Pork, Vegetables, Spice
Recipe Type
Easy, One Pot, Breakfast
Special Info
Dairy free
Level of Difficulty
Easy
"This is a great sharing breakfast that I picked up in Australia. With loads of flavour from the balsamic vinegar and Worcestershire sauce, it’s a great dish to kick-start your weekend."
