Name: Mexican beans and eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 chorizo, thinly sliced; 1 onion, finely sliced; 2 clove garlic, crushed; 1 red capsicum, cut into thin strips; 420 gram can baked beans; 1 tablespoon chopped oregano, plus extra leaves, to serve; 1/2 cup water; 4 eggs; toast, to serve

Mexican beans and eggs

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

2 teaspoon olive oil

1 chorizo, thinly sliced

1 onion, finely sliced

2 clove garlic, crushed

1 red capsicum, cut into thin strips

420 gram can baked beans

1 tablespoon chopped oregano, plus extra leaves, to serve

1/2 cup water

4 eggs

toast, to serve

Method

1.Heat oil in a deep-frying pan on high; cook chorizo 1-2 minutes, or until crisp. Remove and drain on paper towel.

2.Reduce heat. Cook onion and garlic, stirring, 3 minutes, or until soft. Add capsicum; cook 4 minutes. Stir in chorizo, baked beans, oregano and water.

3.Make four wells in bean mixture; crack an egg into each well. Reduce heat to low; cook, covered, 5 minutes, or until eggs are set.

4.Top with extra oregano. Serve each egg and surrounding bean mixture with toast.

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Ingredients

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