No I’m not going to talk about the situation of the Mexican agriculture and animal farms 🙂 This is simply a name I found adequate for this dish that was born out of the recipe of the Flamenco Eggs. Having no corn or chorizo at home, adding sausages and beans to the bell pepper base: Mexican Piglet was born and devoured quickly.
1 onion, minced
1 red bell pepper, cut into small chunks
2 tomatoes, chopped
1-2 garlic cloves, minced
1 can (400g) white beans (cooked, strained)
a handful of sausage chunks (1 pair)
fresh chopped parsley, salt, pepper and paprika powder to taste
1. On a little olive oil, saute the onions. Add the sausages, garlic and the chopped pepper, cook for about 10 minutes. Add the tomatoes, spices and parsley, cook for about 5 minutes more. Add the beans and remove from the heat.
2. Spoon the mixture into an oven proof dish (you can also use 2 individual dishes) and break 3 eggs on top. Sprinkle with oregano and push into the oven pre-heated to 180°C/360°F. Bake for about 15-20 minutes or until the egg whites are done. (You can also finish it in the pan, break the eggs on top and cover until the eggs are cooked).