This is a recipe that has many, many uses. It's a brilliant hangover cure for breakfast, lunch or whenever.. it's a fabulous lunch on a cold day and it's a brilliant 'whoops I forgot to take something out of the freezer' or 'I don't have a lot of time' dinner.
It's warming, filling and delicious, and if you're lucky enough to have leftovers, brilliant just served on toast later.
If you have a cast iron frypan or skillet this is ideal - but if you don't, you can use a regular frypan and transfer to an oven proof dish.
5 chorizo sausages
1 clove garlic, finely chopped
1 brown onion, peeled and diced
3 large potatoes, diced
1 medium sweet potato, peeled and diced
1 400g tin unsalted baked beans
1 400g tin diced tomatores
1 tsp paprika
chili, as desired
1 stalk fresh or 1/2 tsp dried oregano
1 stalk fresh parsley
1/2 cup grated cheese
In your frypan or skillet, add 1 tb oil and fry onion, garlic and potato until the potato starts to gain crispy skin, about 10 minutes.
Meanwhile, chop up your chorizo and sweet potato, and ready the rest of your ingredients. Preheat oven to 180 degrees c.
Then add the sweet potato and chorizo. Add a swig of oil and some salt and pepper. Toss whilst it's cooking occasionally for about 5 minutes.
Add baked beans, tomatoes, oregano and chili if desired. Leave to simmer for about 15 minutes on a medium heat.
It should become thick and saucy - stir regularly to avoid anything sticking to the bottom of the pan.
Once your sweet potato has softened, take off the stove and transfer to baking dish if your frypan or skillet is not oven safe.
Crack eggs over the top of skillet/baking dish and scatter parsley and cheese over the top.
Bake for about 8-10 minutes. Remove from the oven and serve.
Absolutely delicious. Enjoy!
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