My version of this is perfect when catering to a crowd for breakfast, and this years Christmas Breakfast was just that. 14 for Breakfast and getting eggs for that many done is no mean feat. But with this recipe, I made up the Tomato Beans on Christmas Eve, so it was just spoon ladles full in to small ramekins, and then crack an egg into each one pop in the oven...and sit back enjoy the family while the toaster cooked toast and then sit together and eat. Perfect. Al did have the idea though of turning upside down the pot, so as not to be eating the red hot from the oven mix, so there were a few upturned pots as well.
- 1 Brown Onion finally chopped,
- 1 Elephant sized clove of Garlic sliced
- Drizzle of Olive oil
- 2 Chorizo Sausages chopped
- 1 Tablespoon Sweet Paprika
- 1 Teaspoon chopped Chilli (optional)
- Salt, Pepper and a sprinkle of Sugar
- 4 Cans Chopped Tomatoes
- 2 Cans Borlotti Beans, rinsed and drained
- Saute the Onion, Garlic and Chorizo in the drizzle of olive oil, till translucent and the Chorizo has leeched out it's colour and flavour.
- Sprinkle in the Paprika and Chilli and saute for a little more.
- Add the Tomatoes and season with the salt, pepper and sugar.
- Simmer 30 Min's add the beans and simmer for further 20 Min's.
- Turn off and set aside till ready to serve.
- Ladle into ramekins, crack an egg into each ramekin and bake in the oven for about 15mins or till eggs are opaque.
- Serve with toast soldiers or as per our Christmas Day and Al's version, upend over your toast.