Graeme’s builder’s breakfast bowl
- 3 tbsp olive oil
- 100 g chorizo, sliced
- 200 g pancetta, cubed (or use diced bacon)
- 8 mushrooms, sliced
- 4 tomatoes, peeled, deseeded and chopped
- 200 g risotto or other short-grain rice, rinsed and drained
- 55 g canned cannellini beans, rinsed and drained
- 4 eggs
Preheat the oven to 190°C/gas mark 5.
Heat the oil in a shallow flameproof pan over a medium heat and fry the chorizo for a few minutes until the oil turns red and the aroma is smoky. Transfer the chorizo to a dish and leave to one side.
Add the pancetta to the pan and fry until slightly browned. Turn the heat up high and add the mushroom slices, then the tomatoes and cook on a high heat with the pancetta for 3–5 minutes until the mushrooms are soft.
Now turn the heat down to medium and add the rice. Stir-fry for 1 minute. Add enough water to cover – about 455ml – and salt and pepper to taste. Bring to the boil, add the cannellini beans and return the chorizo to the pan. Cover with a tightly fitting lid and cook over a low heat for about 10–15 minutes until the rice is beginning to soften.
Break the eggs on top of the mixture, then put the pan in the oven, uncovered, and cook for 10 minutes until the eggs become firm and slightly browned.
For the full effect, serve warm with a shameless side dollop of good tomato ketchup … and brown sauce if that’s your thing.Share: