Spicy Chorizo and Black Bean Baked Eggs
Make Spicy Chorizo and Black Bean Baked Eggs for a tasty meal for six. You'll need red peppers, cherry tomatoes, olive oil, chorizo, an onion, a small chilli, cumin, coriander, chilli flakes, fresh coriander, black beans, dark chocolate, chipotle, eggs, Greek yoghurt, salt, pepper, avocados, and lemon or lime juice. Start by roasting the peppers and tomatoes. Sauté chorizo, then add onion, chilli, and spices. Mix in beans, chocolate, and chipotle. Put the mix in ramekins, make a well, and crack an egg into each. Bake until the eggs are set but yolks are runny.
- 2 Red Peppers, Halved and Deseeded
- 250 g Cherry Tomatoes, Halved
- 1 tbsp Olive Oil
- 50 g Chorizo
- 1 Red Onion
- 1 Small Chilli
- 1 tbsp Ground Cumin
- Ground Coriander
- 1 pinch Dried Chilli Flakes
- Fresh Coriander
- 2 x 400 g Tins of Black Beans
- 10 g Dark Chocolate
- 1 tsp Chipotle Puree
- 4 Eggs
- 4 tsp Greek yoghurt
- Sea salt
- Freshly Ground Black Pepper
- Oven Preparation
Preheat oven to 150°C (300°F/Gas Mark 2). This ensures the perfect environment for roasting.
- Roasting Vegetables
Arrange the peppers and tomatoes on a baking tray, drizzle them with olive oil, and then place them in the oven to roast. Aim for a roasting time of about 45 minutes, or until the skins lightly blister and char. For those planning ahead, this step can be done the night before. Alternatively, jarred roasted peppers can be used for convenience, adding fresh tomatoes directly to the pan later with the beans.
- Sautéing Chorizo
Heat a heavy-based saucepan or casserole dish over medium heat and add the diced chorizo. Cook until it releases its vibrant crimson oil. For drier types of chorizo, don't hesitate to enrich the pan with a splash of olive oil. Following this, mix the onion, fresh chilli, ground cumin, coriander, chilli flakes, and coriander stems to the mix.
- Creating the Bean Mixture
After sautéing for 5-7 minutes, or once the onion is tender, incorporate the black beans, a piece of chocolate, and chipotle chilli if desired. Stir well to combine all the flavors.
- Adding Roasted Vegetables
Once the peppers are roasted and cooled to a manageable temperature, slice them along with the tomatoes. Increase the oven's heat to 180°C (350°F/Gas Mark 4) and add these roasted ingredients into the chorizo and bean mixture, stirring to marry the flavors. Season to taste with salt, pepper, and additional chilli as needed.
- Preparing Ramekins
Spoon 2-3 tablespoons of the bean mixture into each ramekin, pressing the mixture against the sides to form a well in the center while leaving some space at the top for the egg. Arrange the ramekins on a baking tray.
- Adding Eggs
Carefully crack an egg into the well of each ramekin, ensuring the yolk remains intact. Softly add a teaspoon of Greek yoghurt on top of each yolk. This preparation can be done in advance, waiting until mealtime to bake.
- Baking the Eggs
When ready to serve, bake the ramekins in the preheated oven for 10-12 minutes. Aim for set egg whites and slightly runny yolks, adjusting the time as needed.
- Making Guacamole
While the eggs bake, prepare a quick guacamole by mashing avocado with chopped coriander, a dash of citrus, and a bit of chilli sauce to taste.
- Serving
Present the freshly baked eggs alongside the vibrant guacamole, ready to delight your guests with a fusion of flavors and textures.
