Baked Beans with Chorizo, Eggs & Roast Potatoes

• 1 tbsp olive oil 
• 2 cloves garlic, minced 
• ½ onion, diced 
• 1 tsp paprika 
• ½ tsp cumin 
• ½ tsp ground coriander 
• 80g chorizo, diced 
• 1 cup cherry tomatoes 
• 400g tinned cannellini beans 
• 300g crushed tomatoes 
• ½ capsicum, diced 
• ½ tsp brown sugar (optional) 
• 1 tbsp vinegar 
• 1 tbsp tomato paste 
• 1 tsp chilli oil 
• 1-2 tsp tabasco  
• Pinch of salt & pepper 
• 9 eggs, boiled & peeled 

• Roast potatoes (may have some left over potatoes) 
• 500g potatoes  
• 1 pinch salt & pepper 
• 1 tbsp rosemary  
• 1-2 tbsp olive oil 
• Garnish with a sprinkle of cheese & parsley  

Method:

1. Baked Potatoes: Wash and cut potatoes into chunks (if large). Place in a pot, cover with cold water, and bring to a boil. Simmer for 10–15 minutes until just tender. Drain and let steam dry briefly. Transfer to a baking tray, drizzle with olive oil, season with salt, pepper, and herbs or spices. Toss to coat and bake at 200°C for 30–40 minutes, turning halfway, until golden and crispy. 
2. Baked Beans: Heat olive oil in a saucepan over medium heat. Add chopped chorizo, onion, and garlic; sauté for 4–5 minutes until chorizo is browned. Stir in spices, diced tomato, capsicum, crushed tomatoes, chilli oil, Tabasco, and drained beans. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce is thickened but still slightly runny. 
3. Boil Eggs: Bring a pot of water to a gentle boil. Lower in eggs carefully and boil for 6–6.5 minutes for soft, gooey centres. Transfer to ice water, cool slightly, and peel. 
4. Assemble: Plate baked potatoes and beans. Halve eggs and add on top. Garnish with cheese and chopped parsley. Serve warm.