The Weekender 

Ahhh, weekend mornings. When you can indulge with friends and family, with nowhere to rush off to. This fabulous recipe is perfect for a weekend morning.

Chorizo, Tomato and Paprika Free-range Egg Bake
Serves 2

Ingredients:

1 tablespoon olive oil
80g chorizo, diced
1 clove garlic, crushed
1 small onion, fine dice
250g cherry tomatoes
4 free range eggs
1 cup cannellini beans with juice
Handful parsley, chopped
Smoked paprika

Method:

Sweat down the chorizo in the olive oil for a few minutes,add the diced onion and the garlic,fry for a few more minutes. Add the chopped cherry tomatoes and slowly stew until they are soft and breaking up. Add the cannellini beans and a touch of juice from the can or water if moisture is needed, then add chopped parsley. Season with sea salt.

Place in an earthenware dish and flatten gently then crack two eggs on top, bake in a preheated oven for 8-10 minutes until the eggs are just cooked. Sprinkle with smoked paprika and chopped parsley. Serve with your favourite gluten free bread.

Coffee Match – The Weekender – Josh Emett

We all live for the weekends and with nowhere to go in a hurry mornings become a slow-burner. Breakfast becomes king and Nespresso Rosabaya de Colombia is the perfect companion to a morning spent enjoying the food and the change of pace.