1

Heat oil in a deep frying pan on high. Cook chorizo for 1-2 minutes, until crisp. Remove and drain on paper towel.

2

Reduce heat. Cook onion and garlic in pan, stirring, for 3 minutes, until soft. Add capsicum and cook for 4 minutes. Stir in chorizo, baked beans, oregano and ½ cup water.

3

Make four wells in bean mixture and crack an egg into each well. Reduce heat to low and cook, covered, for 5 minutes, until eggs are set. Top with extra oregano and serve each egg and surrounding bean mixture with toast.