Chorizo & beans
Ingredients
Vegetable oil
1 shallot
3 chorizo sausages, sliced
400 g chopped tomatoes
Black pepper and sea salt
Sweet smoked paprika
300 g small white beans (e.g. haricot, arrocina) or chickpeas, cooked and drained
2 free-range eggs
Chopped parsley
Sourdough or crusty bread
Method
Heat a heavy frying pan, add 1 tbsp vegetable oil and fry the onion for 3–4 min until softened.
Add the chorizo and cook until it releases its fat and starts to caramelise. Spoon off and discard most of the excess fat.
Pour in the chopped tomatoes, season, and add a sprinkle of sweet smoked paprika. Simmer for 2 minutes, then add the beans and mix well.
Simmer for another 2 minutes, then make 2 indentations in the sauce using a spoon. Break one egg into a small bowl, then slide into one of the indents. Repeat with the second egg. (You can start cooking the whites first, then add the yolks a minute later to ensure the whites are cooked and the yolks remain runny.) Cover with a lid and simmer gently for 2 minutes or until the eggs are cooked to your liking.
Decorate with chopped parsley and serve straight away with crusty bread.
Serves 2
