Ingredients
| 3 Tbsp | Olive oil |
| 2 | Red onions, small, finely diced |
| 3 | Garlic cloves, peeled and crushed |
| 250 g | Chorizo sausages, roughly chopped (Main) |
| 1200 g | Canned tomatoes, chopped |
| 1 Tbsp | Tomato paste |
| 1 Tbsp | Worcestershire sauce |
| 2 Tbsp | Brown sugar |
| 1 Tbsp | Red wine vinegar |
| 800 g | Cannellini beans, tin, drained |
| 2 tsp | Smoked paprika |
| 1 cup | Flat leaf (Italian) parsley, roughly chopped |
| 1 tin | Salt |
| 8 | Eggs |
| ¼ cup | Parmesan cheese, grated |
| 1 tsp | Freshly ground black pepper |
Directions
- Preheat the oven to 180 degC.
- Place a large frying pan on a medium heat. Add olive oil and cook the onions and garlic until soft. Add chorizo and sprinkle with smoked paprika.
- Cook until the chorizo is lightly browned. Add chopped tomatoes, tomato paste, mustard powder, balsamic vinegar, Worcestershire sauce and sugar.
- Bring to the boil, lower the heat and simmer uncovered for 20 minutes. Then add cannellini beans and ¾ of the chopped parsley, seasoning with salt and pepper.
- Pour the hot mixture into a large ovenproof dish (a paella pan if you have one), spread out evenly and crack the eggs on top.
- Bake uncovered for 15-20 minutes or until the eggs are done to your liking.
- Remove from oven, sprinkle with parmesan, remaining parsley and a pinch of smoked paprika.
- Serve with lots of fresh hot fresh bread or toast.