Photography: Alan Benson
Mexican beans and eggs
By Lucy Nunes
INGREDIENTS
2 teaspoons olive oil
1 chorizo, thinly sliced
1 onion, finely sliced
2 garlic cloves, crushed
1 red capsicum, cut into thin strips
420g can Heinz Mexican Jackal Mean Beanz
1 tablespoon chopped oregano,
plus extra leaves to serve
4 eggs
toast, to serve
METHOD
1. Heat oil in a deep frying pan on high. Cook chorizo for 1-2 minutes, until crisp. Remove and drain on paper towel.
2. Reduce heat. Cook onion and garlic in pan, stirring, for 3 minutes, until soft. Add capsicum and cook for 4 minutes. Stir in chorizo, baked beans, oregano and ½ cup water.
3. Make four wells in bean mixture and crack an egg into each well. Reduce heat to low and cook, covered, for 5 minutes, until eggs are set. Top with extra oregano and serve each egg and surrounding bean mixture with toast.
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