Mexican Beans And Eggs - cooking recipe

Ingredients

2 tsp olive oil
1 None chorizo sausage, thinly sliced
1 None onion, thinly sliced
2 cloves garlic, crushed
1 None red pepper, seeded and cut into thin strips
1 can (16 oz) baked beans
1 tbsp chopped fresh oregano, plus additional leaves, for garnish
4 None eggs
None None Toast, to serve

Preparation

Heat oil in a large skillet on high heat. Cook chorizo for 1-2 mins, until crisp. Remove and drain on paper towels.
Reduce heat to medium. Cook onion and garlic, stirring, for 3 mins, or until soft. Add pepper; cook for 4 mins. Stir in chorizo, baked beans, oregano and 1/2 cup water.
Make 4 wells in bean mixture; crack an egg into each well. Reduce heat to low; cook, covered, for 5 mins, or until eggs are set.
Garnish with oregano leaves. Serve each egg and surrounding bean mixture with toast.