This is a really easy brunch idea.
My lovely neighbour gave me a few green capsicums, (bell peppers if you are from anywhere outside Australia 🙂 ), and they worked perfectly for this recipe.
These are really easy to put together and there are plenty of ways that you can adapt them to suit your own family – if you don’t have chorizo then use diced bacon, or you could use normal baked beans rather than the bean mix and salsa. Or, you could make these into lunch rather than brunch by replacing the egg with grated cheese.
When you are preparing the capsicums/peppers, try not to make any holes in the shell. If you do then your filling might leak out during cooking.
Ingredients – serves 4:
2 medium green capsicums (bell peppers)
- 1 chorizo sausage (approx 125g/4.5 oz), thinly sliced
- 200g/7 oz canned bean mix, drained and rinsed (I used half a can of my supermarket’s three bean mix)
- 1/4 cup ready-made tomato salsa
- 4 eggs
- a little Mexican chilli powder, optional
- a few fresh coriander leaves, optional, to serve
- Heat your oven to 200C/180C fan forced/390F.
Cut the capsicums in half lengthways then use a small sharp knife to carefully remove the seeds. Trim the insides, if necessary, to make a nice bowl shape.
- Heat a non-stick pan over a medium heat and cook the chorizo pieces until just golden. Remove from the heat and transfer to a medium bowl.
- Add the beans and salsa to the chorizo then stir to mix.
- Place the prepared capsicum halves onto a small baking tray and then divide the filling between them. Press down gently – remember that you will need to add the eggs later so you need some space for them.
- Cook for 10 minutes then remove from the oven. Carefully crack an egg into each capsicum half and sprinkle with a little of the Mexican chilli powder, if using.
- Cook for another 12-14 minutes or until the eggs are cooked to your liking. (12 minutes should give you a perfectly runny yolk.)
- Serve topped with a couple of coriander leaves, if you have them.