Spiced black beans, chorizo, fried eggs and herbs

Name: Spiced black beans, chorizo, fried eggs and herbs recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil, plus extra to serve; 300g cured chorizo, casing removed, finely chopped; 1 small onion, finely chopped; 4 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp smoked paprika; 20.00 ml ground coriander; 20.00 ml tomato paste; 2 x 400g cans chopped tomatoes; 60ml malt vinegar; 20.00 ml runny honey; 4 eggs; 400g can black beans, rinsed, drained (we used Woolworths Macro black beans); 1 eschalot, sliced; 125.00 ml flat-leaf parsley leaves, roughly chopped; Lemon wedges, to serve; Toasted sourdough, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Sep 12, 2022

Darren Robertson shares a shakshuka-esque meal made with canned black beans.

2 tbs extra virgin olive oil, plus extra to serve
300g cured chorizo, casing removed, finely chopped
1 small onion, finely chopped
4 garlic cloves, crushed
1 tsp ground cumin
1 tsp smoked paprika
1 tbs ground coriander
1 tbs tomato paste
2 x 400g cans chopped tomatoes
1/4 cup (60ml) malt vinegar
1 tbs runny honey
4 eggs
400g can black beans, rinsed, drained (we used Woolworths Macro black beans)
1 eschalot, sliced
1/2 cup flat-leaf parsley leaves, roughly chopped
Lemon wedges, to serve
Toasted sourdough, to serve

Method

1.

Heat 2 tsp oil in a medium frypan over a medium-high heat. Add chorizo. Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a plate lined with paper towel to drain.
2.

Return frypan to medium-low heat. Add 2 tsp oil, onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add cumin, paprika, coriander and tomato paste and cook, stirring, for 2 minutes or until fragrant. Add tomato, vinegar and honey and cook, stirring occasionally, for 10 minutes or until mixture has reduced and thickened.
3.

Meanwhile, heat remaining oil in a large frypan over medium-high heat. Add eggs and fry for 2-3 minutes until whites are set, but yolks are still soft.
4.

Add beans and chorizo to the tomato sauce. Cook for 5 minutes or until heated through. Season with salt flakes and freshly ground black pepper.
5.

Arrange fried eggs on chorizo mixture and top with eschalot and parsley. Drizzle with oil and serve with lemon and toasted sourdough.