Preheat the oven to 180 degrees C.
Sliced the chirizo and fry until it starts to crisp.
Remove from the pan and sweat the mushroom for a few minutes.
Split the beans between two oven proof dishes.
Add the fetta, mushrooms, tomatoes and chirizo.
Make two hollows in each dish and crack eggs into them.
Bake until eggs are cooked (approx 15 minutes).
I used Coles brand mexican chilli beans because they are quick and easy, but you could use another brand, make your own, or use baked beans for a milder option.
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|Serving Size: 1 Serving (492g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 9 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 24.6mg||1 %|
|Potassium 1166mg||31 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 13.4g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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