Senorita’s Egg, Sausage & Beans

Preparation info
  • Serves


    • Difficulty


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.


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


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