This is a winter favourite in our house.


Ingredients (serves 4)

  • 150g Primo Sliced Chorizo
  • 1 Red Onion, cut in half and thinly sliced
  • 1/4 Red Capsicum, thinly sliced
  • 10 Cherry Tomatoes, halved
  • 1 Portabello Mushroom, skin peeled and thinly sliced
  • 1 tbs Minced Garlic
  • 1 tbs Mixed Dried Herbs
  • 4 rashers Short Cut Bacon, diced
  • 540g WOW Select Pasta Sauce, Tomato, Onion and Garlic
  • 400g Canned Red Kidney Beans, drained and rinsed
  • 4 Eggs

Method

  1. Preheat Oven to 180C. Spray 4 Ramekins with olive oil spray. Preheat Fry Pan or wok on high.
  2. Add chorizo, bacon, onion, capsicum, mushrooms, tomatoes, herbs and garlic to the pan NO OIL and cook until softened and a little caramelised.
  3. Turn down the heat to a simmer and add the pasta sauce and red kidney beans. Simmer for 5 minutes.
  4. Transfer ingredients to the 4 ramekins. Crack one egg onto each and then bake in the oven for 15 minutes or until the egg is cooked as desired. Allow to cool.
  5. Serve with a piece of buttered toast cut into soldiers or some crusty bread.

Notes... You can mix and match the vegies! Even great as a light lunch or dinner, served with rice, add fresh parsley, even feta crumbled is delicious!
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