Delicious one-pan all-day breakfast

Recipe by foodie Caz Osborne

INGREDIENTS

■ 1 tbsp light olive oil

■ 1 chorizo, sliced

■ 2 heaped tablespoons Kooroomba Gully caramelised onion ■ 100g mushrooms, thinly sliced

■ 1 garlic clove, crushed

■ Handful cherry tomatoes, halved

■ Small tin baked beans

■ 2 free-range eggs

■ Sprinkle sweet smoked paprika or sumac

■ Basil leaves

■ 20g Towrie Sheep Eweghurt

METHOD

HEAT the oil in a large, wide frying pan. Brown the chorizo for 2–3 minutes, then remove from the pan and set aside.

Add the caramelised onion and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened.

Add the garlic and fry for 1 minute. Add the tomatoes, beans and chorizo and simmer for 20 minutes or until the chorizo is cooked through.

Make two wells in the mixture and crack the eggs into them. Cover the pan and steam or until the whites are set or cooked to your liking.

Sprinkle a little paprika over each egg, crumble over the Eweghurt. Garnish with the basil and serve immediately.