Feeds 4-6
1 leek/ 1 white onion
1 yellow bell pepper
1 jalepeno
1 red pepper
2 x 400ml tin chopped tomatoes
3 bay leaves
4-6 eggs
Approx 400g refried beans
Three handfuls of fresh Coriander
About 7 in (steady, size queens) chorizo
2 tomatoes, sliced
2 teasp Pressed Garlic
2 teasp chilli paste
Finely chop your small peppers, bell pepper and leek/ onion. Chop your chorizo in half lengthways and then in halves.
Heat about 3-4 turns of olive oil in a frying pan (preferably with a lid to use later). I used a deep paella dish, but found since that it’s better to use a wide shallow dish for this.
Add your chopped chorizo, peppers and leek/ onion. Add in the garlic and chilli paste, and finally the bay leaves. Stir to mix. Cook for 10-15 minutes until it’s all softened.
Add the chopped tomatoes, refried beans and mix. Top with the sliced tomatoes.
Depending on how much coriander you like, add handfuls on top of the sliced tomatoes.
Using the back of a large spoon or ladle, make wells in the top to crack your eggs in. I made space for four eggs as I was only feeding that many. Take the pan off the heat while you do this if you want to take a bit more time cracking the eggs in, to ensure even cooking times for each gugg.
Crack an egg into each well, return to the heat if needs be, cover with a lid and leave to poach for however long it takes. Because I used a deep dish it took FOREVAH, so be prepared for it to take a while.
And that’s it. Very simple and tasty.
Serve with bread (traditionally corn tortillas). I cut up ciabatta and on the side, spicy chicken wings, served on gem lettuce with blue cheese dressing, because like booze, there’s always time for that at brunch.
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