About this recipe:The basis of this recipe comes from an article I read about Spanish cooking and have added my take on it. The recipe will feed 4 to 6 depending on their appetite and allow one egg per person. If you do not like chorizo replace with bacon or lardons. This is a quick and easy dish to make and can be prepared in advance halting the cooking at the point you add the eggs. The bean mixture freezes very well and can be a useful standby meal for the family.
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 200 C / Gas 6.
Place the peppers into a roasting tin, drizzle with olive oil.
Roast the peppers in the preheated oven until they are tender and caramelised, about 12 to 15 minutes. Remove from the oven and chop.
Preheat the oven to 220 C / Gas 7.
Slice the onions and fry in a large oven proof pan over a medium heat with the paprika until soft and caramelised, about 8 minutes. Add the chopped peppers along with the chorizo, beans, tomato purée, chopped tomatoes and cider vinegar. Bring to the boil then lower the heat to bringing the mixture to a simmer. Cook uncovered for 20 minutes so that the flavours infuse, stirring occasionally. Add salt and pepper to taste as you go.
Take the pan off the heat and make 4 small wells or holes in the bean mixture and break an egg into each well.
Bake in the preheated oven for about 10 to 15 minutes so that the egg white is firm and the yolk is runny. Serve on toast or have the toast on the side.
If you want this as a vegetarian option do not add the meat to the dish. You might want to add two cloves of garlic and fry them with the onions.