Chorizo ring (spicy if your prefer) sliced into half "pound coins"

1 onion diced

2 garlic cloves roughly chopped

1 jar Puckett's Chilli Ketchup

1 teaspoon of cumin seeds ground in a pestle and mortar

1 tin of tomatoes

2 tbsp tomato puree

1 tin of kidney beans

4 eggs

Fresh coriander to serve

How to make

Pre-heat your oven to 200C

Use a heavy bottomed skillet (or casserole dish if you don't have one)

On a medium heat cook the chorizo until it starts to brown and release all of its delicious paprika oil. 

Use a slotted spoon and remove the cooked chorizo, leaving the delicious oil behind. Save the chorizo in a bowl to the side.

Sweat the onions and garlic in the chrorizo oil, adding the cumin seeds. 

Once the onions are translucent add in the tomato puree and cook through for a minute or two.

Add the cooked chorizo back into the pan along with 3/4 of a jar of our Chilli Ketchup, and the tin of tomatoes. Simmer for 10 mins, stirring occasionally.

Add in the drained beans, stir well 

Put a lid on and pop into the over for a further 10 mins

Take out of the oven and crack the 4 eggs on the top of the dish

Pop the lid back on and place in the oven for a further 10 mins

Check and serve when the whites are fully cooked

Sprinkle with fresh coriander and serve with warmed flour tortillas and grated cheese