Spanish Eggs

Preheat oven to 150°C. Heat olive oil in a pan and fry chorizo and onions on a medium heat for 5-6 minutes.
Add beans, BUITONI Sugo al Pomodoro (Coulis), paprika and water.
Bring to boil and simmer for 5 minutes. Check the seasoning.
Lightly grease 10 ramekins and spoon the tomato mixture to ¾. Make a well in each and crack an egg into the well. Sprinkle salt and pepper on top.
Place ramekins on a tray and bake in oven for 10-15 minutes, or until the whites have cooked.
Serve immediately with the toasted bread of your choice.

Qty	Unit	Ingredient	Preparation
		Salt/Pepper
20	mL	Olive oil
185	gr	Chorizo	Diced
8	gr	Garlic	Crushed
250	gr	Red Onion	Finely Chopped
260	gr	Mixed Beans
500	gr	BUITONI Sugo al Pomodoro (Tomato Coulis)
2	pinches	Smoked Paprika
90	mL	Water
10		Eggs
		Parsley Leaves to Garnish	Torn