Egg & Chorizo Baked Beans
Recipe: #33879
December 05, 2019
Categories: Breakfast, Beans, Pork, Bacon, Eggs, Australian, Brunch, Entertaining, Oven Bake, Canned Tomatoes more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (1872.9 g)
- Calories 1281.4
- Total Fat - 62.7 g
- Saturated Fat - 20.8 g
- Cholesterol - 1030.6 mg
- Sodium - 1557.1 mg
- Total Carbohydrate - 115.3 g
- Dietary Fiber - 40 g
- Sugars - 53.7 g
- Protein - 83.2 g
- Calcium - 839.2 mg
- Iron - 20.9 mg
- Vitamin C - 186.3 mg
- Thiamin - 1.7 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan-forced.
Step 2
Heat oil in a large, flameproof roasting pan over medium-high heat and add the onion and cook, stirring, for 3 minutes and then add bacon and chorizo and cook, stirring occasionally, for 5 minutes or until chorizo is browned and then add cumin, bay leaf and rosemary and cook for 1 minute or until fragrant and then stir in golden syrup, Worcestershire sauce, tomatoes and beans and season with salt and pepper and bring to a simmer.
Step 3
Transfer pan to oven and bake for 15 minutes, stirring halfway through cooking.
Step 4
Make 6 shallow holes in bean mixture and crack an egg into each hole and bake for 10 to 15 minutes or until eggs are cooked to your liking.
Step 5
Top with fetta, avocado and parsley and serve with bread.
Tips & Variations
No special items needed.
0 Reviews
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