- 3 tbsp olive oil
- 1 large brown onion, halved and sliced thinly
- 1 large red capsicum, seeded and sliced thinly
- 400g cannellini beans
- 300g button mushrooms, sliced
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp sweet paprika
- 6 large eggs
- ¼ tsp Cajun powder
- 150g crumbled feta
- 800g peeled tomatoes, roughly sliced (retain juices)
- 300g chopped chorizo
- ¼ cup chopped parsley
- Salt and pepper
- Grated parmesan or mozzarella to serve
Preheat the oven to 200°C. While waiting, heat olive oil in Re-lite Fry Pan 30cm over medium-low heat. Add the brown onion, sliced capsicum and cannellini beans. Sauté gently until very soft.
Add chopped chorizo and mushrooms to the fry pan and cook until golden brown.
Using the salt&pepper Tool Garlic Press, crush garlic and cook for 1 to 2 minutes until fragrant.
Stir in cumin, Cajun powder and sweet paprika. Continue to cook for 1 minute.
Add the peeled tomatoes and let simmer until thickened. This will take roughly 10 minutes.
Stir in the crumbled feta.
Crack the eggs into the Re-lite Fry Pan 30cm on top of the tomatoes. Season again with salt and pepper.
Take off heat and transfer into oven. Cook until eggs are set, roughly 8 to 10 minutes.
Top dish with chopped parsley and parmesan or mozzarella cheese.
Serve food in fry pan placed on our Industry Round Paddle Board.