Start the day with this hearty chorizo and egg breakfast baked with beans and tomatoes. A flavour-packed, freezer-friendly recipe perfect for easy meal prep.
You will need:
- 2 chorizo sausages, quartered lengthways, sliced 5mm
- 3 tablespoon olive oil (if needed)
- 1 medium onion (red or brown), peeled, diced 1cm
- 1 tablespoon chopped fresh sage (optional)
- 1 capsicum (red or green), diced 1cm
- 1 x 400g tinned cannellini beans (butter beans), drained, rinsed
- 1 x 400g tinned red kidney beans
- 400g tin diced or crushed tinned tomatoes
- 2 tablespoon tomato paste
- ½ teaspoon salt
- Freshly cracked black pepper
- 5-6 eggs
For serving
- Handful of roughly chopped parsley
- Toasted slices of crusty loaf
Let's make it:
Step 1:
Select SAUTÉ, then press START/STOP. Immediately combine the chorizo and onion in the Pressure Multicooker and wait for the fat to render out of the sausage. If there seems to be enough fat, omit the olive oil. Stir until the chorizo and onions are golden brown. Press START/STOP.
Step 2:
Select SIMMER, then press START/STOP. Add the sage and capsicum and stir for a few seconds. Add the two types of beans, tomato paste, and tinned tomatoes then taste to season.
Step 3:
Crack all your eggs into small bowls so ready to go. As you pour them into the chorizo mixture, use a wooden spoon to push a hole for them to fall into. Cover with glass lid and cook the eggs to your liking, then press START/STOP.
Cook's Tip:
Runny eggs take about 5-6 minutes, firmer yolks take 7-8 minutes. Serve with slices of toasted crusty loaf and garnish with plenty of parsley
