Ingredients:
- 2 eggs (at room temperature)
- 100g chorizo or cacciatore, sliced
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- ½ red onion, sliced
- ½ yellow capsicum, sliced
- 3 ripe tomatoes, diced (or 1 can chopped tomatoes)
- 1 can cannellini beans, drained and rinsed
- 1 tablespoon tomato sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon parsley (or dried parsley flakes)
- salt and pepper, to taste
Method:
- Preheat oven to 200°C. Place two small individual or one large cazuela (terracotta or baking) dishes into the oven to warm up.
- In a pan, heat olive oil over medium heat, add onion, capsicum and garlic and cook until tender.
- Add spices, cook for 30 seconds then add tomato sauce, tomatoes, beans and chorizo and cook for 6 to 8 minutes until it reduces slightly, stirring carefully so the beans don’t break up.
- Turn heat off and add seasoning to taste.
- Spoon mixture into cazuela dishes, make a well in the centre of the mixture and break an egg into each dish.
- Place dish into the oven and cook for between 10 to 15 minutes until the egg whites are set and the yolks are cooked to your liking (oozy or solid).
- Carefully remove from oven, sprinkle with parsley and serve with crusty toast.
