High in Protein sharing dish for breakfast, lunch or dinner.

INGREDIENTS ( serves 4 )

400grams chicken breasts or if you prefer substitute with Pancetta (half the qty)

50 grams Chorizo

4 x free range large eggs

2 cloves of garlic

2 fresh chillies

1 large onion

1 red pepper

1 Tablespoon tomato puree

1 tin chopped tomatoes

1 tin baked beans ( reduced salt and sugar version) optional

40grams cheddar cheese or parmesan if preferred

Fresh corriander

Salt, pepper and paprika to taste.



Place a large casserole pan on the hob, and adda little oil ( rapeseed or olive). Cut the chicken into 1/2cm strips  and add to the hot oil, fry until outsides become golden brown.Now reduce to medium heat and cover for 7 mins, remove when cooked and place in a large bowl..Chop the onions, garlic, peeper, chillies and chorizo add a little more oil and turn up to medium to hot heat, firsts add the onions and garlic, fry until golden, then add the chillies, chorizo and peppers to soften.

Reduce the heat and add the chopped corriander, tomatoes, beans and tomato puree, stir well, now add salt and pepper to taste. Leave to cook through and simmer for 10 mins. Put your oven on to 180 degrees ready for the pan.Now add the chicken stir and make pockets with the back of your spoon for the eggs to crack into., crack the 4 eggs into each of the 4 hollows, sprinkle the cheese over evenly. Put the pan into the now warmed oven and allow for the eggs to bake aprox 5-7 mins. Using oven gloves remove the pan from the oven and place on a heatproof surface ready to serve. Sprinkle paprika over the top.



Calories: 1550


Carbs: 86grams

Fats: 58grams