Slow Cooker Breakfast Beans With Chorizo & Egg
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 4 or 8 hours in slow cooker
- 1 large onion, peeled and diced
- 2 large garlic cloves, peeled and diced
- 565g/20oz jar your favourite tomato based pasta sauce
- 1 cup water (I usually put it in the emptied pasta sauce jar and swirl it around)
- 425g/15oz. tin chopped tomatoes, drained and rinsed
- 850g/30oz. tin red kidney beans, drained and rinsed
- 425g/15oz. tin cannellini beans, drained and rinsed
- 250g/8.83oz. chorizo sausage, sliced
- 1 small or large red chilli
- Salt and pepper
- Juice of half a lime
- 1 teaspoon ground cumin
- 1 teaspoon maple syrup or brown sugar
- 4 eggs
Step 1 - Place the onion, garlic, pasta sauce, water, tinned tomatoes, beans, chorizo and chilli in a slow cooker and heat on low for 8 hours or high for 4 hours. You can also do this in a stovetop pot and simmer for 1 hour or put it in the pressure cooker for 30 minutes. Season with salt and pepper, lime juice, cumin and sugar or syrup.
Step 2 - If the beans were on low heat and are now cooling, turn the heat up to high. Break eggs on top of the stew and allow to cook until the eggs are cooked to your liking. If you switch the slow cooker to "keep warm", any whole egg yolks will stay runny for up to an hour on warm. And I just had a few spoonfuls of this the day after and it tastes even better and the egg makes it creamy!