Baked eggs with chorizo and beans
Servings
2
Servings
2
Ingredients
  • 1/2 chorizo sausagethinly sliced (50g)
  • 1cup cannellini beansdrained and rinsed
  • 1/2 carrotgrated
  • 1/2 zucchinigrated
  • 1/2 brown oniondiced
  • 4 eggs
  • 2tbsp chopped fresh parsley
  • 1cup diced tomatoes
  • 2tbsp tomato paste
  • salt
  • Pepper
  • 4slices thin sour doughtoasted before serving
Instructions
  1. Preheat oven to 180C.
  2. Heat a medium size pan over high heat.
  3. Add chorizo and onions, sauté until brown.
  4. Add carrot and zucchini and continue to sauté for 1 minute.
  5. Add beans, tomato paste and tinned tomatoes, bring to the boil.
  6. Transfer mixture into oven proof dish.
  7. Make 4 wells in the bean mixture, cracking an egg into each well.
  8. Place in oven and bake for 15 minutes.
  9. Serve with toasted sour dough.
Recipe Notes

440 calories per serve

Print Recipe
Baked eggs with chorizo and beans
Protein packed baked eggs with chorizo and beans
Course Breakfast
Servings
Ingredients
  • 1/2 chorizo sausage thinly sliced (50g)
  • 1 cup cannellini beans drained and rinsed
  • 1/2 carrot grated
  • 1/2 zucchini grated
  • 1/2 brown onion diced
  • 4 eggs
  • 2 tbsp chopped fresh parsley
  • 1 cup diced tomatoes
  • 2 tbsp tomato paste
  • salt
  • Pepper
  • 4 slices thin sour dough toasted before serving
Course Breakfast
Servings
Ingredients
  • 1/2 chorizo sausage thinly sliced (50g)
  • 1 cup cannellini beans drained and rinsed
  • 1/2 carrot grated
  • 1/2 zucchini grated
  • 1/2 brown onion diced
  • 4 eggs
  • 2 tbsp chopped fresh parsley
  • 1 cup diced tomatoes
  • 2 tbsp tomato paste
  • salt
  • Pepper
  • 4 slices thin sour dough toasted before serving
Protein packed baked eggs with chorizo and beans
Instructions
  1. Preheat oven to 180C.
  2. Heat a medium size pan over high heat.
  3. Add chorizo and onions, sauté until brown.
  4. Add carrot and zucchini and continue to sauté for 1 minute.
  5. Add beans, tomato paste and tinned tomatoes, bring to the boil.
  6. Transfer mixture into oven proof dish.
  7. Make 4 wells in the bean mixture, cracking an egg into each well.
  8. Place in oven and bake for 15 minutes.
  9. Serve with toasted sour dough.
Recipe Notes

440 calories per serve