Baked Eggs and Beans
1 tbsp oil
1 red onion, finely sliced
1 red chilli, diced
125g/4oz diced chorizo
2 x 400g/14oz cans chopped tomatoes
a pinch of sugar
1 x 400g/14oz can kidney beans, drained and rinsed
1 bunch of fresh coriander (cilantro), chopped
8 medium (US large) eggs
3 tbsp soured cream
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Heat the oil in a large frying pan and gently cook the red onion over a low heat for 10 minutes until softened. Stir in the chilli and chorizo and cook for 2 minutes.
3 Add the tomatoes, sugar and kidney beans and simmer gently for 10 minutes. Stir in the coriander and season to taste with salt and pepper.
4 Transfer to a large shallow ovenproof dish. Make eight small indentations in the mixture at regular intervals and break an egg into each one. Drizzle over the soured cream.
5 Cook in the oven for 15–20 minutes until the eggs are set.
6 Divide among four serving plates and serve hot.