Friday Food: Domini's Greek Brunch

Feta and pulses are some of Domini Kemp’s favourite ingredients - and this delicious brunch dish, taken from Domini At Home, includes both. Perfect for a weekend treat...

Baked beans with chorizo, egg and feta

Cypriot/Greek food is mighty tasty, and full of some of my favourite ingredients, especially olives, chickpeas, feta cheese, grilled meats and halloumi. This convenient supper dish takes its inspiration from Greek cuisine, and derives from a recipe from Ozzie chef Karen Martini. It would also be perfect for brunch.

Combined with the plainer flavour of the eggs and beans, the super-tasty ingredients like feta and chorizo (okay, so chorizo is Spanish) work really well. All in all, a lip-smacking plate of savoury tastiness.

Serves 4

Olive oil

1 chorizo sausage, diced
2 onions, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
Few sprigs thyme OR rosemary, finely chopped
80 ml red wine vinegar
4 tbsp tomato purée
2 x 450 g tins cannellini
beans, drained and rinsed
4 large eggs
Approx. 200 g feta cheese
Salt and pepper

Preheat the oven to 180°C.

Heat a splash of olive oil in a large frying pan or saucepan and sauté the chorizo in a little olive oil until starting to caramelise. It does release lots of fat, which you can drain off if you’re being good, or leave in there for extra unctuousness. Add the onions and continue to sauté until they too are just starting to colour. Add the garlic, herbs, red wine vinegar, tomato purée and 3 tablespoons of water. Mix well, season and cook for another few minutes. When everything feels well blended, take the pan off the heat and mix in the cannellini beans.

Transfer the mixtures to a gratin dish of some sort. Make four ‘wells’ or ‘holes’ in the beans and crack an egg into each well. Drizzle with more olive oil, crumble the feta cheese on top, season with lots of black pepper and bake for 15 minutes or so until the eggs are just cooked.

Serve with bread, and a salad, if you insist on some greens.