This is a lovely dinner that works really well with or without the egg and is so good to prepare in the morning if you need a quick re-heat later. I love the smokiness of the paprika against the creaminess of the mozzarella too. It’s super quick and very simple but makes a great wholesome dinner.
I used two pie ramekins but if you wanted to double the portion, you could use the same proportions but pop in a big casserole pot.
Ingredients
- 1 pouch of microwavable wholegrain rice
- half an onion, chopped small
- 1 garlic clove
- 1 tsp easy chilli (from the jar)
- 1 tin or carton of chopped tomatoes
- half a chorizo ring
- 2 tsp paprika
- 2 tsp sugar
- salt and pepper
- pinch of thyme
- mozzarella ball form up
- a little bit of Cheddar to grate on top
- 2 medium eggs
- 1 tin of adzuki beans, drained
Method
- Pre-heat the oven to 200c/ 180c fan/gas mark 6
- Fry the garlic, onions & chilli in a pan
- Add the chorizo, wholegrain rice and the adzuki beans
- Add the tomatoes, season and add the sugar and pinch of thyme
- Let them all simmer for a couple of minutes until the tomatoes have reduced right down
- Spoon into ramekins and rip in little pieces of mozzarella
- Make a little well and crack in the egg
- Grate a little bit of cheddar on top
- Cook in the oven for approx 12 minutes. This should mean the egg is soft but not runny. If you prefer your egg runny, about 10 minutes seems to work.
To Make it Extra
To make a vegan version, leave out the eggs and cheese and pop some fried mushrooms in the middle!
