Senorita's egg, sausage and beans

Ingredients

3 Tbsp	Olive oil
2	Red onions, small, finely diced
3	Garlic cloves, peeled and crushed
250 g	Chorizo sausages, roughly chopped (Main)
1200 g	Canned tomatoes, chopped
1 Tbsp	Tomato paste
1 Tbsp	Worcestershire sauce
2 Tbsp	Brown sugar
1 Tbsp	Red wine vinegar
800 g	Cannellini beans, tin, drained
2 tsp	Smoked paprika
1 cup	Flat leaf (Italian) parsley, roughly chopped
1 tin	Salt
8	Eggs
¼ cup	Parmesan cheese, grated
1 tsp	Freshly ground black pepper

Directions

1. Preheat the oven to 180 degC.
2. Place a large frying pan on a medium heat. Add olive oil and cook the onions and garlic until soft. Add chorizo and sprinkle with smoked paprika.
3. Cook until the chorizo is lightly browned. Add chopped tomatoes, tomato paste, mustard powder, balsamic vinegar, Worcestershire sauce and sugar.
4. Bring to the boil, lower the heat and simmer uncovered for 20 minutes. Then add cannellini beans and ¾ of the chopped parsley, seasoning with salt and pepper.
5. Pour the hot mixture into a large ovenproof dish (a paella pan if you have one), spread out evenly and crack the eggs on top.
6. Bake uncovered for 15-20 minutes or until the eggs are done to your liking.
7. Remove from oven, sprinkle with parmesan, remaining parsley and a pinch of smoked paprika.
8. Serve with lots of fresh hot fresh bread or toast.