This is great sharing breakfast that I picked up in Australia. The Aussies love a good brunch and I tried something similar to this in a café in Canberra. I’m a big fan of chorizo, so I have used it here instead of bacon and I’ve added kidney beans. With loads of flavour from the balsamic vinegar and Worcestershire sauce, it’s a great dish to kick start your weekend.

Ingredients

Serves 4

  • 100g chorizo, diced
  • 1 x 400g tin of chopped tomatoes 1 green pepper, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • salt and pepper
  • 1 x 400g tin of red kidney beans, drained and rinsed
  • 4 medium eggs

Preheat the grill.

Heat a large frying pan over a medium heat and add the diced chorizo. Cook for 2 minutes, until it has started to release its oil, then add the chopped tomatoes, green pepper, Worcestershire sauce and balsamic vinegar and season with salt and pepper.

Turn up the heat and leave for 4 minutes to let it reduce, stirring occasionally. Add the drained kidney beans and mix well.

Make four wells in the mixture and crack one egg into each well. Leave for another couple of minutes, until the bottom of the eggs turn white. Transfer to the grill and cook for another couple of minutes, until the eggs are cooked through.

Bring the pan straight to the table and let everyone help themselves.