200g chorizo, finely diced
2 cloves garlic, finely diced
½ red onion, finely diced
2 tbsp extra virgin olive oil
1 red capsicum, finely diced
1 yellow capiscum, finely diced
1 cup green beans, chopped
1 cup peas
1 400g can cannellini beans (or beans of your choice), rinsed and drained
1 tsp tomato paste
800g tinned whole tomatoes, squashed
½ cup chicken stock
½ bunch parsley, chopped
Heat a large saute pan over medium heat and add the chorizo, garlic and onion. Sweat off for 1 minute then drizzle over the olive oil. Add the capiscum and a pinch of salt and stir to coat in the oil. Continue to saute for about 5 minutes until the chorizo has rendered and the capsicum softened.
Add the green beans, peas and butter and stir until the butter has melted, then add the beans, tomato paste tinned tomatoes and chicken stock. Let simmer, uncovered, for 5-10 minutes until thickened. Stir through the parsley.
Crack an egg into a small bowl or cup, then make an indent in the sauce and pour the egg in. Repeat with the remaining eggs, spacing them evenly apart around the pan. Season the eggs with salt and pepper. Cover with a lid, reduce heat to low and simmer for 5 minutes until egg white has cooked.
Serve in bowls with a dash of tabasco and some corn chips or toast on the side.