Everything tastes better when you put an egg on it. The trick is working out which egg is the best for the task - fried, poached, boiled, hard-boiled. Decide on the basis of contrast, pleasure, and whether you want that creamy yolk to become an instant sauce on the plate.
4 tbsp vegetable oil
1 onion, chopped
2 celery stalks, finely sliced
2 x 400g cans red kidney beans, drained and rinsed
400g can chopped tomatoes or tomato passata
250ml vegetable stock
salt and pepper
1 tsp smoked paprika
2 tbsp chopped parsley
2 fresh, hot chorizo sausages
4 Italian pork sausages
4 good eggs, fried
2 tbsp coriander sprigs
1. Heat two tablespoons vegetable oil in a heavy fry pan and cook the onion and celery over low heat until softened. Add the red beans, chopped tomatoes or passata, vegetable stock, salt, pepper, paprika and parsley, and simmer for 10 minutes, stirring occasionally.
2. To make the meatballs, skin all sausages, and finely chop. Place in a food processor and pulse two or three times until just combined, then roll into golf ball-sized meatballs.
3. Heat the remaining oil in a frypan and fry the meatballs, shaking the pan occasionally to avoid scorching.
4. Add the meatballs to the beans and heat through. Divide between four warmed plates, top with fried eggs and coriander sprigs and serve.