It’s that time of the month when the big shop is due so all you’ve got left is odds and ends. This is the time when having a kitchen know-it-all comes in handy and makes a Breakfast Mash-up.
I look in the fridge and see nothing.
Chris looks in the fridge and then hey presto we’re eating something scrummy and he’s basking in his culinary expertise.
Looks pretty good, doesn’t it!
This is what he used:
- Chorizo cut into small pieces
- 4 New potatoes cut into small pieces
- A pack of bacon lardons
- 1 Tin of Baked Beans
- 1 Tin of Chopped Tomatoes
- 1 Clove of Garlic, chopped
- 4 Spring Onions (sliced, separating the white from the green)
- 5 Eggs
- 2 Teaspoons Smoked Paprika
- Salt and Pepper
- Barbeque Sauce
Cook the bacon lardons in a frying pan (no oil needed) and set to one side.
In the same pan cook the chorizo and then put to the side with the bacon lardons.
Add to the pan the cubed new potatoes, garlic with a sprinkle of thyme and salt and pepper. Once fried off remove from the pan with the rest of the cooked bits.
Put the white spring onion, tomatoes, and the baked beans into the pan and heat through. Season to taste.
Add in the paprika, a squirt of barbeque sauce, and a sprinkle of oregano.
Add in all the cooked items and keep on the hob for a few minutes, mixing through.
Put in a large ovenproof dish and make some wells where you will crack in the eggs and add the green of the spring onion.
Crack the eggs and season again (I know).
Bake in the oven for about 15 – 20 minutes or until the eggs are cooked.
We served ours with hash browns and mushrooms.
It was totally scrummy!
If you like what you see then check out our other Family Recipes.
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