Give your full English a spicy twist with this indulgent brunch recipe – the chilli paste can be frozen ahead
Prep:15 mins
Serves 6
2 medium onions2 tbsp vegetable oil, plus extra to fry the eggs400g basmati rice, well rinsed12 cocktail sausages, or 6 chipolatas twisted, then snipped in half6 rashers dry-cured streaky bacon, cut into bite-size pieces140g chestnut mushroom, halved2 red or green chillies, deseeded3 garlic cloves, bashed flat to remove the skin6 eggs20g pack coriandersoy sauce and chilli sauce, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. Thinly slice half an onion, toss with 1 tsp oil on a baking tray, then cook in the oven for 15 mins, turning once, until golden and starting to crisp. Meanwhile, put the rice into a large pan with enough water to cover by a fingertip. Bring to the boil, stir once, then cover and simmer for 10 mins. Take off the heat, leave covered for 10 mins, then fluff up with a fork.STEP 2While the rice and onion cook, add 1 tsp oil to a frying pan. Fry the sausages for a couple of mins. Now tip in the bacon and sizzle for another 5-7 mins until the bacon is golden and sausages cooked. Tip into a big dish. Fry the mushrooms for 3 mins until golden, then tip in with the bacon and sausage. Wipe out the pan.STEP 3Put the chillies, garlic, remaining onions and 1 tbsp oil into a small food processor, then whizz to a paste. The paste can be made up to 1 month ahead and frozen. Gently fry the paste for about 3 mins until fragrant, stirring. Tip in the rice, stir well, then fold in the meat and the mushrooms. Add a splash of water and stir everything together. Tip into the dish, cover, then keep warm in the oven while you fry the eggs.STEP 4Wipe the pan, then heat a thin layer of oil over a low heat and crack in however many eggs the pan can hold. Gently fry, spooning over some of the hot oil now and again, until cooked to your liking. Take the dish out of the oven. Roughly chop the coriander and fork it through the rice with a splash of soy, then spoon onto plates. Top each with an egg, then splash with more soy and chilli sauce to taste. Scatter over the crisp onions
