Recipe Instructions:
Ingredients
1 tbsp extra virgin olive oil
1 brown onion, chopped
4 middle bacon rashers, trimmed, chopped
2 chorizo, sliced
2 tsp cumin seeds
1 dried bay leaf
2 sprigs fresh rosemary
1/4 cup golden syrup
2 tbsp Worcestershire sauce
2 x 410g cans chopped tomatoes with paste
2 x 400g cans borlotti beans, drained, rinsed
6 eggs
100g fetta, crumbled
1 large avocado, diced
Fresh flat-leaf parsley, to serve
Rye and seed bread, to serve
Methods
Step 1
Preheat oven to 180C/160C fan-forced.
Step 2
Heat oil in a large, flameproof roasting pan over medium-high heat. Add the onion. Cook, stirring, for 3 minutes. Add bacon and chorizo. Cook, stirring occasionally, for 5 minutes or until chorizo is browned. Add cumin, bay leaf and rosemary. Cook for 1 minute or until fragrant. Stir in golden syrup, Worcestershire sauce, tomatoes and beans. Season with salt and pepper. Bring to a simmer.
Step 3
Transfer pan to oven. Bake for 15 minutes, stirring halfway through cooking.
Step 4
Make 6 shallow holes in bean mixture. Crack an egg into each hole. Bake for 10 to 15 minutes or until eggs are cooked to your liking. Top with fetta, avocado and parsley. Serve with bread.
