Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 brown onion, chopped
- 150 grams bacon (middle bacon rashers, trimmed and chopped, 4 rashers specified)
- 240 grams chorizo sausage (sliced, 2 chorizo specified)
- 2 teaspoons ground cumin seeds
- 1 dried bay leaf
- 2 sprigs fresh rosemary
- 1/4 cup golden syrup
- 2 tablespoons Worcestershire sauce
- 820 grams chopped tomatoes with paste
- 8000 grams borlotti beans (drained and rinsed)
- 6 eggs
- 100 grams feta cheese, crumbled
- 1 avocado, diced (large avocado)
- Flat-leaf parsley, to serve
- Rye and seed bread, to serve
How to Make
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Step 1: Preheat oven to 180C/160C fan-forced.
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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.
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Step 3: Transfer pan to oven and bake for 15 minutes, stirring halfway through cooking.
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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.
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Step 5: Top with fetta, avocado and parsley and serve with bread.
We hope you enjoy this recipe!
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