RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS:

• 2 Coles chorizo sausages, sliced (from deli)
• 2 x 400gm tins Ardmona crushed tomatoes
• 1 red onion, sliced
• 1 large red capsicum, seeded & cut into 1cm dice
• ½ tsp KEEN’s chilli powder
• 1Tb tomato paste
• 1Tb fresh thyme leaves
• 1 can borlotti, mixed or kidney beans, drained
• 2 tsp white sugar
• 4 large eggs, preferably free-range
• 1 small lemon
• ¼ cup flat leaf parsley
• Chargrilled sourdough bread to serve

METHOD:

• In a large non-stick frypan, add in the onion, chorizo and capsicum and cook, stirring for 3-4 minutes, or until the vegetables have softened and the chorizo has rendered some of it`s fat.
• Add in the chilli and tomato paste and cook off for 1 minute.
• Add in the thyme, beans, tinned tomatoes, sugar and a good pinch of salt. Leave on a gentle simmer for 6-8 minutes, or until the sauce has thickened slightly and is fragrant.
• Using the back of spoon, make 4 holes in the tomato sauce and crack an egg into each of the holes.
• Cover the pan with the lid and leave to gently simmer for 4-5 minutes, or until the eggs are cooked to your liking.
• Remove from the heat and grate over a little fresh lemon zest and sprinkle with parsley.
• Serve with chargrilled bread.