Why not spice up your weekend breakfast and try this delicious dish instead of the usual cereal or English breakfast? It’s quick and easy to prepare, and is great for placing on the table for friends and family to tuck in to straight from the pan with some nice warm crusty bread (saving on the washing up!)
Ingredients
2 tablespoons olive oil
1 onion finely chopped
100g chorizo (roughly chopped in to 1 cm cubes)
4 pork sausages (each one cut in to 5 pieces)
250g chestnut/button mushrooms
235g tin of borlotti beans
1 tin chopped tomatoes
1 tablespoon finely chopped sage
2 medium free range eggs
2 teaspoons paprika
Half a cup of gravy (we used Bisto)
Tablespoon chopped parsley
Instructions:
1. Pour the olive oil in to a heated skillet pan, and fry off the onions until softened.
2. Add in the chopped chorizo and sausages and fry until golden and the red oil from the chorizo has oozed out
3. Add in the chopped mushrooms, beans and sage and give a good stir
4. Once the mushrooms have started to soften, add in the tomatoes, paprika and gravy and leave to simmer until the watery liquid has reduced right down to a nice rich sauce
5. Crack the two eggs on top of the mixture, then place the pan under a grill to cook the eggs
6. Sprinkle over the parsley, and serve with some delicious crusty warm bread
Enjoy!
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