Egg & Chorizo Baked Beans

6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

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 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.