A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Soft Boiled Egg Over Chorizo and Borlotti Beans
Oh man. Vietnam. Awesome. I’ll post some pics from a cooking class we did in Hoi An (addicted to Bánh xèo), but here’s a quick breakfast recipe from the morning before I left.
Ingredients (serves 2):
- 2 eggs
- 1 can of borlotti beans
- 2 chorizo sausages, sliced
- 1/2 punnet of cherry tomatoes, cut in half
- Pinch of chili flakes
- Salt and olive oil
- 1/4 cup fresh chopped thyme
- 1/2 teaspoon of cumin
In a medium frypan, saute the chorizo and brown. Add the thyme, cumin, chili and salt, and saute for a minute before adding the full can of beans (do not drain). Cook for 5 minutes, add the tomatoes and cook for another 5.
In the meantime… In a saucepan, fill with hot water (enough to cover the eggs), pop in the eggs. Bring to a boil. Once boiling, time for 2 minutes and remove from the water and set aside until cool enough to handle. Peel the shell (use a tea towel), and serve on the beans. Goes well on a bit of fresh baby spinach!
