Name: Senorita’s Egg, Sausage & Beans
Yield: Serves 6-8
Cuisine: Spain
Ingredients: 1 tsp salt; 1 cup fresh italian parsley, roughly chopped; 2 x 400 g canned cannellini beans, drained; 1 tbsp red wine vinegar; 2 tbsp soft brown sugar; 1 tbsp worcestershire sauce; 1 tbsp tomato paste; 3 x 400 g can tomatoes, chopped; ¼ cup (20 g) parmesan, finely grated; 8 eggs; 1 tsp freshly ground black pepper; 250 g chorizo sausages, roughly chopped; 2 tsp smoked paprika; 2 small red onions, peeled, finely diced; 3 cloves garlic, peeled and crushed; 3 tbsp olive oil

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

This makes a delicious quick Sunday brunch, especially if you have a few mouths to feed. It looks great served in a paella pan. A big thank you to Kylie Wilson for this tasty recipe. Kylie has been a loyal and close colleague at Ripe for many years.

Ingredients

3 tbsp olive oil
2 small red onions, peeled, finely diced
3 cloves

Europe
Spain
Mediterranean
Brunch
Breakfast

Method

Preheat oven to 180°C.

Place a large frying pan on a medium heat. Add the olive oil and cook the onions and garlic for 5 to 10 minutes or until soft. Add the chorizo and sprinkle over the smoked paprika.

Cook for a few minutes until the chorizo is lightly browned. Add t