Hangover eggs

January 6, 2009 (Last Updated: January 11, 2019)

Beans on toast, bacon and eggs are perfect for breakfast. This is a glamorised version with chorizo sausage and Parma ham.

Hangover eggs

Serves: 4
Cooking Time: 25 mins


  • 30ml (2 tbsp) olive oil, plus extra for drizzling
  • 10cm chorizo sausage, chopped
  • 1 bunch of spring onions, finely sliced
  • 4 sprigs of fresh oregano
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 60ml (¼ cup) tomato paste
  • 80ml (1/3 cup) red wine vinegar
  • 1 x 400g tin chopped tomatoes
  • 30ml – 45ml (2 tbsp – 3 tbsp) water
  • salt and freshly ground black pepper, to taste
  • 8 large eggs
  • 160g feta
  • Parma ham, thinly sliced and fried, to garnish



Heat the olive oil in a heavy-based saucepan over medium heat, add the chorizo and fry for 2 minutes.


Add the spring onion and oregano, and stir for 1 minute. Add the beans, tomato paste, vinegar, tomatoes and water, and simmer until thick, about 15 minutes. Season to taste.


Fry the eggs, sunny-side up, until cooked.


Divide the bean mixture between 4 bowls. Top with the eggs, two to a bowl. Crumble the feta over, season and drizzle with olive oil. Garnish with Parma ham and serve immediately.




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