Chorizo Shakshuka (Baked Eggs)

Ingredients

• 1 (15 oz) can butter beans ((drained))
• 1 (15 oz) can diced tomatoes
• 1 cup diced chorizo
• 4 eggs
• 1 red onion
• 3 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 1 teaspoon olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt (1)
• 1/4 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon Parmesan cheese

Instructions

1. 1

   Heat up a little olive oil or vegetable oil over medium heat in a cast iron skillet. Add diced peppers, diced chorizo, diced onions, grated garlic and tomato paste to the skillet, and saute for a few minutes until the onion is soft.

2. 2

   Preheat the oven to 400 F / 200 C.

3. 3

   Add drained and rinsed white beans, canned diced tomatoes and the seasoning to the skillet, and stir to combine. Leave the dish to simmer on low heat for about 5-10 minutes, or until the sauce is quite thick.

4. 4

   Use a spoon or spatula to create four wells in the tomato mixture. Crack an egg into each well. Transfer the skillet to a preheated oven, and bake for about 5 minutes, or until the egg whites have set.

5. 5

   Serve the dish immediately while the egg yolks are still runny. Be careful when handling the cast iron skillet, as it will be very hot.