This dish is rather like the Mexican dish huevos rancheros. I could have easily thrown away a couple of portions of broad beans and chorizo, as well as the half a dozen mini chorizo that were sitting around with a few padron peppers, but I wanted the kids to think twice about what they ate and respect the cost and importance of food.
Writing a recipe like this can be tricky because I can't expect you to have the same leftovers as me – so I'm going to give you the recipe from scratch.
100-150g cooking chorizo, chopped into small pieces
2 shallots, peeled, halved and finely chopped
4 tomatoes, finely chopped
100-120g podded weight of broad beans
4 free range duck or goose eggs
A little olive oil for frying
Heat a heavy-based saucepan on a medium heat and fry the pieces of chorizo and shallots for 3-4 minutes, stirring every so often. Add the tomatoes and a couple of cups of water and simmer gently for 20-25 minutes until the tomatoes break down and the sauce thickens.
Meanwhile, cook the broad beans in boiling, salted water until tender and drain. You can remove the outer skin from any large ones if you wish. Stir them into the sauce and cover with a lid. Fry the eggs in the olive oil and transfer to warmed serving plates and spoon the sauce and broad beans around.