Chorizo and Baked Bean Skillet Bake

Saturday morning so its time to get in the kitchen and treat ourselves to a nice brunch - we always have a late brunch then skip dinner on a weekend, its nice to take the time to relax and try out new recipes and some old favourites. This is definitely an old favourie. I'd say I've made this about 3 times before and it always goes down well. We were feeling a little Spanish this morning (dreaming of a summer holiday) and the spiciness wakes you up as well as warming you up on a pretty chilly April morning.

I used the basic recipe from the French & Grace cookery book but adapted it as some of the ingredients required I didn't have in so I've replaced them with other items which taste just as good!

I think I've mentioned before what a big fan I am of the skillet and cast iron pan recipes - especially for breakfast. I have two 8 inch cast iron pans which are perfect for individual portions (if you like a hearty breakfast like we do) so I usually divide all the ingredients into 2 pans and cook separately.

Ingredients
(for 2)
1/2 chorizo ring (spicy or normal, whichever you prefer)
1 red onion, sliced
1 400g tin baked beans
1 400g tin chopped tomatoes
2 small cloves garlic or 1 large
2 tsp malt vinegar
1 tsp sugar
few drops of tabasco sauce
salt & pepper
splash of olive oil
2 eggs
handful of grated strong cheddar
chopped parsley

First or all preheat your oven to 160°C then heat a little bit of olive oil in each skillet pan on the hob over a medium heat. Add the onion, chorizo and garlic and cook gently until the onions are soft.

Then halve the baked beans and tomatoes between each pan along with the vinegar, sugar and tabasco sauce. Season with salt and pepper and mix thoroughly then allow to simmer for about 20 minutes or until it thickens. Do be careful as the handles will be hot!

Make a little well in the middle of each pan and crack an egg into it. Sprinkle with grated cheddar and pop in the oven for about 8 minutes so the egg is cooked but still nice and runny in the centre. Remove from oven and sprinkle with chopped parsley. Serve straight from the pans.

We had ours with some fresh bread from the bakery near us but in the past I've made a quick soda bread to go with it. If you want a nice hearty breakfast you should definitely try this - I think we'll be full for the rest of the day!