Our good friend has introduced us to some beautiful Spanish flavours – chorizo, smoked Spanish paprika, jamón….I could go on but I might drool on the keyboard.
- Dash of rice brain oil
- One can of butter beans or any other beans that you enjoy. Make it your own.
- 4 x shortcrust bacon, fat removed, diced
- 2 x smoked chorizo sausage, sliced thinly
- 2 x eschalots, diced not too finely
- 2 x garlic cloves, either minced or chopped finely. I chose finely chopped for texture’s sake.
- 2 x cans diced tomatoes
- 1 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 x frozen spinach cubes, defrosted
- salt and pepper
- 2 eggs for breakfast
- 2 serves of brown or basmati rice for dinner
Use four bean mix, kidney beans, adzuki beans, cannellini beans, chickpeas or any other bean/legume you enjoy. Leave out the chorizo and just use the shortcut bacon or ham, or leave out the meat. Use coriander or parsley instead of oregano. Add jalepnos for a kick. Leave out the cayenne pepper if you want it mild. Add mushrooms, capsicums or any other vegetable that you love. Wilt fresh spinach into the mix instead of using the frozen spinach cube. Use brown or red onions or shallots instead of eschallots. Crumble some cheese (eg feta) over the top. Serve on a bed of spinach and rocket instead of rice for dinner. Cook mixture in hollowed out capsicums instead of casuelas for an edible bowl.
- Preheat oven to 200 degrees Celsius/392 degrees Fahrenheit
- Cook eschallotts and bacon in a small dash of rice bran oil on medium heat until eschallotts are transparent and bacon is cooked. Add garlic, cook for one minute further.
- Add chorizo, canned tomatoes, spinach, butter beans, salt and pepper (if required, though the bacon and chorizo have quite the punch on their own).
- Cook until reduced (about 7 – 10 minutes depending on your cooktop)
- Remove from heat.
Distribute half the mix evenly in two ceramic dishes (called casuelas). Create a crater in the centre of each, and break an egg into each crater. If you are just making breakfast for 4, then use either 4 casuelas or one casserole dish and crack 4 eggs in.
Place in the oven for approximately 15 mins or until the egg is cooked to your liking (less for a runnier egg)
Serve with a sprinkling of oregano or other herb of your choice. We served them on wooden serving/chopping boards to reduce the likelihood of burning our hands while eating in case we forgot that the casuelas were hot. These boards are about $10 each from target so cheap as chips and you feel like you are at a fancy cafe. Ours have been used as chopping boards as well so please excuse the knife marks – call it well loved 😉 Also good for serving cheese and crackers on.
My Take Aways
Wow. I love how the flavours enhance over time. It is a totally different meal at breakfast compared to dinner. I think I may be addicted to this. The most important thing is finding some element that is smokey. I used both smoked chorizo and a good quality smoked paprika which made a big difference. We loved this. It can be spun so many ways so it will make the rounds in different forms over time. I may post other spins on here at some point.
Chorizo is one of my favourite foods – how do you cook with it?