Eggs Poached in Tomato Chorizo Sauce – BY Poh Ling Yeow

Cook time

15 minutes

Serves

6

INGREDIENTS

  • 2 chorizo sausages, quartered lengthways, sliced 5mm
  • 3 tablespoon olive oil (if needed)
  • 1 medium onion (red or brown), peeled, diced 1cm
  • 1 tablespoon chopped fresh sage (optional)
  • 1 capsicum (red or green), diced 1cm
  • 1 x 400g tinned cannellini beans (butter beans), drained, rinsed
  • 1 x 400g tinned red kidney beans
  • 400g tin diced or crushed tinned tomatoes
  • 2 tablespoon tomato paste
  • ½ teaspoon salt
  • Freshly cracked black pepper
  • 5-6 eggs
  • For serving
  • Handful of roughly chopped parsley
  • Toasted slices of crusty loaf

METHOD

  • Step 1 Select SAUTÉ, then press START/STOP. Immediately combine the chorizo and onion in the Crock-Pot® Express Crock XL Multi-Cooker and wait for the fat to render out of the sausage. If there seems to be enough fat, omit the olive oil. Stir until the chorizo and onions are golden brown. Press START/STOP.
  • Step 2 Select SIMMER, then press START/STOP. Add the sage and capsicum and stir for a few seconds. Add the two types of beans, tomato paste, and tinned tomatoes then taste to season
  • Step 3 Crack all your eggs into small bowls so ready to go. As you pour them into the chorizo mixture, use a wooden spoon to push a hole for them to fall into. Cover with glass lid and cook the eggs to your liking, then press START/STOP
  • Tip: Runny eggs take about 5-6 minutes, firmer yolks take 7-8 minutes
  • Serve with slices of toasted crusty loaf and garnish with plenty of parsley
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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