Chat with us, powered by LiveChat

Baked Eggs with Chorizo and Mexe Beans

5 minutes
20 minutes
PDF / Print
  • 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
  • 5 eggs
  • To serve;
  • ½ cup cherry tomatoes, sliced in half
  • ½ bunch parsley
  • 1 loaf sourdough, sliced


Serves 5

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 place the pan under the grill for 5 minutes.

To serve, place cherry tomatoes and fresh parsley on top with a side of fresh sourdough.

Recipe Image

A maximum of 4 products can be compared at one time.