An ideal brunch dish, featuring eggs, chorizo and a spicy tomato sauce served with tortilla wedges.
How long will it take?
What’s the serving size?
What do I need?
4 tortillas, cut into small triangles
1 tbsp olive oil
170 g chorizo, finely chopped
2 cloves garlic, minced
1 red capsicum, seeds removed, thinly sliced
1 yellow capsicum, seeds removed, thinly sliced
1 bunch spring onions, thinly sliced
2 long red chillies, thinly sliced
400 g can chopped tomatoes
400 g can mixed beans
2 cups baby spinach leaves
Juice of 1 lime
How do I make it?
Preheat oven to 180C.
Line a baking tray with baking paper. Spread tortilla pieces over tray and bake for 8-10 minutes or until golden.
Heat oil in a large, lidded frying pan over high heat. Add chorizo and cook, stirring occasionally, for 2-3 minutes or until starting to crisp. Add garlic, capsicum, spring onion and chilli, and cook, stirring regularly, until the vegetables have softened and caramelised.
Add tomato and beans, together with the liquid from both cans. Bring to the boil, then reduce heat to medium and cook, stirring occasionally, for 10 minutes or until sauce thickens slightly. Stir through baby spinach for 1 minute or until just wilted.
Using a spoon, make 4 small wells in the mixture, then crack an egg into each. Cover with lid and cook for 3-4 minutes or until eggs are cooked to your liking.
Drizzle with lime juice and serve immediately with tortillas.