Smoky Bean Breakfast Cookout

Updated at: Wed, 16 Aug 2023 19:45:14 GMT

Step 1

Finely dice the red onion and the celery then transfer them into a large high-sided frying pan (ideally with lid) with the olive oil. Turn on the heat and cook over a medium heat until the onions are soft and translucent.

Step 2

Use a garlic press to mince the peeled garlic cloves and add to the pan with the onion and celery. Cook over a low heat for 1 minute.

Step 3

Add the diced chorizo to the pan, turning the heat back up to medium and cook until the fat has rendered from the chorizo (you'll see oil in the pan from the chorizo).

Step 4

Next add the paprika, cumin and mixed herbs to the pan, stir to combine and cook for 1 minute until the spices and herbs begin to smell fragrant.

Step 5

Add the drained black beans and butter beans, the tomato puree, Henderson's relish and sugar. Stir until the beans are well coated with the spice mix.

Step 6

Pour the liquid from the tinned plum tomatoes to the frying pan, then tip the tomatoes out of the tin one by one and use your hand to crush and smoosh the whole plum tomatoes, dropping the crushed tomato into the pan with the juice. You could use a knife to dice them if you prefer, but hand smooshing is much more fun. Add 100ml water, bring the contents of the frying pan to the boil, then turn the heat down and simmer over a medium-low heat for 15 minutes.

Step 7

After this time the sauce should have thickened up nicely (cook for a further 5 minutes if still sloppy). Make 4 small wells in the sauce using a wooden spoon then add a cracked egg into each hole. Simmer over a low-medium heat until the eggs are cooked to your liking, which takes about 10-15 minutes. If your frying pan has a lid, pop this on to speed up the cooking time as the steam generated will help the eggs cook on top.

Step 8

Then serve the dish immediately with toast/flatbread for dipping or a big pile of greens if you prefer a lighter brunch

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