- 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
- 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.
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