Smoky Chorizo White Beans on Toast with Fried Egg

Ingredients

Tick the ingredients as you go

Beans

• 6 1/2 oz / 200g chorizo (see Notes)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion (white, brown or yellow), diced
• 14 oz / 420g canned cannellini beans (or other white beans such as navy), drained
• 14 oz / 420g can crushed tomatoes
• 1/2 cup water
• 1 tbsp sugar (brown, white or raw) or honey
• 1 tsp paprika
• 1 1/2 tsp cumin powder
• 1/2 tsp cayenne pepper or red chili flakes (optional)
• 1 tsp salt
• Black pepper, to taste

To Serve

• Eggs, cooked as you like them (sunny side up, poached or boiled)
• Slices of sourdough bread, toasted

Instructions

1. 1

   Dice most of the chorizo, keeping a few slices aside to garnish.

2. 2

   Warm the olive oil in a skillet over high heat.

3. 3

   Cook the garlic and onion for 2 minutes, until the onion begins to turn translucent.

4. 4

   Add all of the chorizo and fry until well browned.

   
6. 5

   Stir in the rest of the bean ingredients and bring to a simmer. Turn the heat down to medium-low and let it bubble gently for about 10 minutes, stirring from time to time. If it gets too thick, loosen it with a splash of water.

   
7. 6

   Taste and season with more salt and pepper as needed.

8. 7

   Spoon the beans over the toasted sourdough and top each serving with an egg.