Heuvos Rancheros Con Frijoles Al Horno

This Mexican-style Baked Beans and Eggs makes a scrumptious and flavourful breakfast for those who love to break into their day like a king. Yet, the benefits are more than sees the eye. It is low-GI, which means you have sustained energy for a longer time during the day. It is packed with proteins which helps in muscle development. The tomatoes have lycopene which is a powerful anti-oxidant.

 

Well it takes some time to prepare but is totally worth it if you have a eventful day ahead of you.

The eggs are still runny but you may bake it for a few more minutes if you like your yolks hard.

Serves: 8
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Baking Time: less than 15 minutes
 
Ingredients

• 1 tbsp olive oil
• 4 x 75g fresh smoky chorizo sausage
• 2 medium Spanish red onions, finely chopped
• 1 large garlic clove, minced
• 1 x 425g Ardmona chopped tomatoes
• 1 x 425g Ardmona Duo chopped and paste tomatoes
• 3 x 400g canned cannellini beans, drained
• 1 tsp red wine vinegar
•  2 tsp smoked paprika
• 1/2 tsp - 1 tsp cayenne pepper (adjust to taste)
• 1/2 tsp dried herbs
• 150g baby spinach leaves
• basil leaves, chopped, a few
• continental parsley, chopped, a few
• salt to taste
• 1/2 cup + 1/2 cup water
• grated cheese, to top eggs before baking (optional)
• 8 eggs
• toasted sourdough bread, to serve

Method
1.Heat a grilling pan over medium heat and cook chorizo sausages until well done. Slice it thick and diagonally.
2. Heat oil in a deep pan. Add onions, garlic and salt and sweat the onions stirring continuously. Add cooked chorizo, canned tomatoes and 1/2 cup of water. Let it boil and then simmer over low flame for 5 minutes. Then add red wine vinegar, smoked paprika, cayenne pepper and dried herbs together with canned beans and mix well. Add water and bring to boil over medium flame. Again let it simmer for a few minutes until all the flavours infuse into the beans. Just two minutes before removing from flame add spinach leaves and fresh herbs and stir well.
3. Pre-heat fan-forced oven to 175° C. Transfer beans mix into 8 terracotta mini-cazuelas or ceramic ramekins. Make a well in the middle of the beans and crack an egg into each cazuelas or ramekins. Top with grated cheese but this is optional. Bake for 10-15 minutes until the egg-whites are just set but the yolks are still runny. Remove from oven and top with chopped chopped parsley.

Serve immediately with toasted sourdough bread.

 Also prepared some in my ceramic ramekins.