Baked beans with chorizo

Method

1. Peel and chop the onion, peel, and crush the garlic. Wash the red pepper, remove the stalk and seeds, and chop it into 1-2cm pieces. Slice the chorizo. Blitz the tin of tomatoes in a food processor or liquidizer until they are smooth. Drain the butter beans.

2. Heat the olive oil in a large saucepan over a high heat and, when it is good and hot, toss in the sliced chorizo. Turn the heat down to medium and fry the sausage, stirring it occasionally until it is turning a little crispy, about three to four minutes should do it. Use a slotted spoon to remove the chorizo from the pan and set it aside. Add the onions to the pan and fry them for five minutes until they have softened a little. Add the garlic, cumin and paprika and stir those in, fry for another two to three minutes and add the red pepper.

3. Cook for a few minutes before adding the tomatoes. Add the maple syrup, butter beans and the tin of baked beans and stir everything well. Now add about two thirds of the fried chorizo, retaining the rest until you plate up. Bring the pan to a soft boil, reduce the heat to low, pop on a lid and simmer for ten minutes.

4. While your baked beans are cooking, get a pan of water on the boil to poach your eggs. You will cook them just before you serve up.

5. Put 150g of Greek yogurt into a bowl and use a whisk to whip it for a few minutes to get it lovely and smooth, add a tablespoon of lemon juice and half a teaspoon of honey. Whisk those in to combine well and set aside until you are ready to serve.

6. Wash and chop a little flat leaf parsley and make some toast. Finally, poach your eggs, and when they are done, you are ready to serve up. Spoon a generous serving of the beans into a bowl. Add a poached egg to the top and some of your lemon yogurt. Scatter some of the fried chorizo on top and finish the dish with a little chopped parsley. Serve with the hot buttered sourdough toast on the side.