Seaneen's Sunnyside Kitchen

This is a great dish at anytime of day, I like it at weekends when you’ve slept a little bit later and maybe need a little bit of help with a hangover (basically brunch).  Quick, satisfying and easy to make, its also ideal as mid week dinner.

If you’re vegetarian, you can swap out  the chorizo for a teaspoon of smoked paprika for the same flavour.

Serves 2

Ingredients

50 Grams Chorizo (thinly sliced) or 1 Tbsp of smoked paprika

400 Grams Tin of butter beans (drained)

1 Small onion or 4-5 scallions/spring onions (finely sliced)

1 Red pepper

200 Grams Cherry tomatoes (chopped)

4 Eggs

Salt and pepper

Method

1. Heat a large frying pan with a lid, add the chorizo until it starts to release it’s oil, remove from the pan and set to one side
2. Add the vegetables to the pan and cook until soft. Add the butter beans to the pan and crush gently with the back of a spoon
3. Add the chorizo back to the pan and stir well.
4. Make four wells in the mix and crack an egg into each well
5. Cover the pan with a lid and turn off the heat. Allow to sit for 5 minutes until the egg whites are cooked