Chorizo Baked Beans on Toast

Ingredients

• 6 1/2 oz / 200g chorizo ((Note 1))
• 1 tbsp olive oil
• 2 garlic cloves (, minced)
• 1/2 onion (, diced (white, brown or yellow))
• 14 oz / 420g canned cannellini beans ((or any other white beans, such as navy), drained)
• 14 oz / 420g can crushed tomatoes
• 1/2 cup water
• 1 tbsp sugar ((brown, white or raw - or even honey))
• 1 tsp paprika
• 1 1/2 tsp cumin powder
• 1/2 tsp cayenne pepper or red chili flakes ((optional))
• 1 tsp salt
• Black pepper
• Eggs (, cooked to your liking sunny side up (or poached or boiled))
• Sourdough bread slices (, toasted)

Instructions

1. Dice most of the chorizo, leaving some in slice form if you want to use them for garnish like I did.
2. Heat the olive oil in a skillet over high heat.
3. Add the garlic and onions and cook for 2 minutes or until starting to turn translucent.
4. Add the chorizo (all of it) and saute until the chorizo is nicely browned.
5. Add the remaining Baked Beans ingredients. Bring to simmer, then turn it down to medium low and leave to bubble away gently for 10 minutes or so, stirring occasionally. Add a splash of water if it gets too thick to your liking.
6. Adjust salt and pepper to taste.
7. To Serve
8. Pile the Baked Beans onto toasted sourdough and top with a fried egg.