Shipscook’s Hispano-Celtic Breakfast

This is a great favourite from the Shipscook galley and serves three or four easily.

Hispano-Celtic Breakfast

Into the pan goes some oil, some chopped garlic and a couple of chili peppers. Follow that with some chopped chorizo and a whole Irish black pudding (you can get a proper Galtee black pudding in Morrisons) roughly chopped. Once the black pud has absorbed some of the lovely oil that oozes out of the chorizo and is begining to crisp up add a couple of teaspoons of Spanish pimenton. Follow that with a tin of chopped tomatoes and a can of either berlotti beans or black eyed peas and cook until the sauce is nice and thick.

Serve on a nice bit of crusty bread and if you are feeling really bad slip a fried egg on top.