Name: Hangover eggs
Cook time: 25 min
Yield: 4
Ingredients: 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

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

Print Recipe

Hangover eggs

Serves: 4

Cooking Time: 25 mins

Ingredients

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

Instructions

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.