Name: One-Pan Brunch Smoky Beans, Chorizo & Poached Eggs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Brunch
Ingredients: 1 large red onion; 2 sticks celery; 2 fat cloves garlic; 110g chorizo, chopped into small pieces; 1 tsp paprika; 2 tsp cumin; 1 tsp mixed herbs; 1 tin black beans (400g approx), drained; 1 tin butter beans (400g approx), drained; 1 tsp Henderson's relish or gluten free Worcestershire sauce; 1 tsp sugar; 1 tin peeled plum tomatoes (400g); 100ml water; 4 eggs; 1 tbsp olive oil; 2 tbsp tomato puree (double concentrate is ideal)

Smoky Beans, Chorizo & Poached Eggs One-Pan Brunch (GF, DF)

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one pan brunch smokey beans chorizo eggs recipe uk gluten free

Oh my goodness what a wonderful naturally gluten free one-pan brunch dish this is (and naturally dairy free too, I’ve just realised)! Eggs gently poached in a bed of tomatoey, lightly spiced and smoky beans and chorizo combine to make one delicious meal.

We had this first as a weekend brunchy lunch dish, served alongside my homemade gluten free flatbread. Rip the flatbread up, dip them in the yolks, scoop the sauce – eating it was pure joy!

You know when you go out for brunch and the restaurant smashes your expectations with a flavour-packed, tummy-filling, taste bud-pleasing meal…well that’s this one-pan brunch dish. Who needs to go out for brunch when you could be eating this yummy poached egg dish at home instead.

Not only did my husband and I love it, but our toddler went wild for it too. Anything that feeds the whole family is a winner in my book. Plus, I’m happy knowing my daughter is getting a good dose of protein, vitamins and minerals from this tasty one-pan wonder.

With two types of beans, plus eggs and plum tomatoes, there’s a lot of good stuff in this one-pan brunch wonder. I used butter beans and black beans, but you could absolute vary them depending on what’s available to you locally or what you have in your store cupboard. Cannellini beans, aduki beans, haricot beans, kidney beans or even baked beans would all be good in this dish.

The ingredients are all fairly common and you should have most in your store cupboard or fridge at home. If you don’t have celery you can skip that addition, it simply boosts the flavour and is a nice add if you have it.

Equally, the inclusion of Henderson’s relish is a flavour booster. If you don’t have it you can substitute in gluten free Worcestershire sauce. Both give the sauce a slightly smokey edge.

If you don’t have either of those, try a tsp of balsamic vinegar instead. The flavour will be slightly different but still delicious, as I find balsamic to be a lovely addition to toamto-based dishes. Really enhancing the depth of flavour.

But enough pre-chat, let’s get to the recipe shall we! Scroll down for all the details.

One-Pan Brunch – Smoky Beans, Chorizo & Poached Eggs (Serves 2-3)

Serves 2-3

One-Pan Brunch Smoky Beans, Chorizo & Poached Eggs

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

1 large red onion
2 sticks celery
2 fat cloves garlic
110g chorizo, chopped into small pieces
1 tsp paprika
2 tsp cumin
1 tsp mixed herbs
1 tin black beans (400g approx), drained
1 tin butter beans (400g approx), drained
1 tsp Henderson's relish or gluten free Worcestershire sauce
1 tsp sugar
1 tin peeled plum tomatoes (400g)
100ml water
4 eggs
1 tbsp olive oil
2 tbsp tomato puree (double concentrate is ideal)

Instructions

Finely dice the red onion and the celery then transfer them into a large high-sided frying pan (ideally with lid) with the olive oil. Turn on the heat and cook over a medium heat until the onions are soft and translucent.

Use a garlic press to mince the peeled garlic cloves and add to the pan with the onion and celery. Cook over a low heat for 1 minute.

Add the diced chorizo to the pan, turning the heat back up to medium and cook until the fat has rendered from the chorizo (you'll see oil in the pan from the chorizo).

Next add the paprika, cumin and mixed herbs to the pan, stir to combine and cook for 1 minute until the spices and herbs begin to smell fragrant.

Add the drained black beans and butter beans, the tomato puree, Henderson's relish and sugar. Stir until the beans and well-coated with the spice mix.

Pour the liquid from the tinned plum tomatoes to the frying pan, then tip the tomatoes out of the tin one by one and use your hand to crush and smoosh the whole plum tomatoes, dropping the crushed tomato into the pan with the juice. You could use a knife to dice them if you prefer, but hand smooshing is much more fun :). Add 100ml water, bring the contents of the frying pan to the boil, then turn the heat down and simmer over a medium-low heat for 15 minutes.

After this time the sauce should have thickened up nicely (cook for a further 5 minutes if still sloppy). Make 4 small wells in the sauce using a wooden spoon then add a cracked egg into each hole. Simmer over a low-medium heat until the eggs are cooked to your liking, which takes about 10-15 minutes. If your frying pan has a lid, pop this on to speed up the cooking time as the steam generated will help the eggs cook on top.

Then serve the dish immediately with toast/flatbread for dipping or a big pile of greens if you prefer a lighter brunch.