Builder's breakfast bowl recipe
Leftover takeaway rice, university halls of residence, Sunday morning. Canned hot dog sausages instead of chorizo, canned tomatoes not fresh, and a knackered old enamel dish in lieu of the ‘flameproof casserole’. There are a number of ways to skin a cat.
Ingredients
- 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
- 3 tbsp olive oil
- 3.5 oz chorizo, sliced
- 7.1 oz pancetta, cubed (or use diced bacon)
- 8 mushrooms, sliced
- 4 tomatoes, peeled, deseeded and chopped
- 7.1 oz risotto or other short-grain rice, rinsed and drained
- 1.9 oz canned cannellini beans, rinsed and drained
- 4 eggs
- 3 tbsp olive oil
- 3.5 oz chorizo, sliced
- 7.1 oz pancetta, cubed (or use diced bacon)
- 8 mushrooms, sliced
- 4 tomatoes, peeled, deseeded and chopped
- 7.1 oz risotto or other short-grain rice, rinsed and drained
- 1.9 oz canned cannellini beans, rinsed and drained
- 4 eggs
Details
- Cuisine: British
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- 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.
Recipe taken from Pimp My Rice
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature