Builder’s breakfast bowl

Name: Builder’s breakfast bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 8 mushrooms, sliced; 3 tbsp olive oil; 200 g/7 oz cubed pancetta/diced bacon; 100 g/3½ oz chorizo, sliced; 4 tomatoes, peeled, deseeded and chopped; salt and freshly ground black pepper; 4 eggs; 55 g/2 oz canned cannellini beans, rinsed and drained; 200 g/7 oz/heaped 1 cup risotto or other short-grain rice, rinsed and drained; tomato ketchup and brown sauce (optional)

Preparation info

Serves:
4

Difficulty
Medium
Ready in
40 min

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

Leftover takeaway rice, university halls of residence, Sunday morning. Canned hot dog sausages instead of chorizo, canned tomatoes not fresh, and a knackered old enamel dish in lieu of the ‘flameproof casserole’. There are a number of ways to skin a cat.

Ingredients

3 tbsp olive oil
100 g/3½ oz chorizo, sliced

Breakfast

Method

Preheat the oven to 190°C/375°F/Gas 5.

Heat the oil in a shallow flameproof pan over a medium heat and fry the chorizo for a few minutes until the oil turns red and the aroma is smoky. Transfer the chorizo to a dish and leave to one side.

Add the pancetta to the pan and