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Wholemeal waffles with baked beans, chorizo and egg

An easy recipe for wholemeal waffles with baked beans, chorizo and egg.

By Emma Knowles
  • 1 hr preparation
  • 3 hrs 30 mins cooking
  • Serves 4 - 6
  • Print
Wholemeal waffles with baked beans, chorizo and egg


  • 80 ml (1/3 cup) olive oil
  • 2 chorizo, thickly sliced
  • 1½ golden shallots, thinly sliced
  • 1 tbsp each oregano and thyme
  • 1 tbsp Sherry vinegar, or to taste
  • To serve: soft-poached eggs
Baked beans
  • 300 gm dried white beans, such as cannellini, soaked overnight in cold water, drained
  • 2 celery stalks, coarsely chopped
  • 1 Spanish onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 red capsicum, coarsely chopped
  • 2 long red chillies, coarsely chopped
  • 50 ml olive oil
  • 100 gm speck, rind removed, diced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 3 thyme sprigs
  • 1 fresh bay leaf
  • 700 ml chicken stock
  • 400 gm canned cherry tomatoes
  • 2 tbsp each maple syrup and Sherry vinegar, or to taste
Wholemeal waffles
  • 10 gm (1 tbsp) dried yeast
  • 125 gm butter, diced
  • 400 ml milk
  • 100 ml buttermilk, well shaken
  • 200 gm each wholemeal flour and plain flour
  • 100 gm (1 cup) rolled oats
  • 2 eggs, lightly beaten
  • 1 tsp baking powder


  • 1
    For baked beans, preheat oven to 180C. Bring beans and enough cold water to cover by about 2cm to the boil in a saucepan over high heat. Reduce heat to low, simmer until just tender (20-30 minutes), then drain and set aside. Meanwhile, blend celery, onion, carrot and garlic in a food processor until finely chopped, then transfer to a bowl. Repeat with capsicum and chillies and reserve separately. Heat oil in a large casserole over medium-high heat, add onion mixture and sauté until tender (6-8 minutes). Add capsicum mixture and sauté until very tender (6-8 minutes). Add speck, spices and herbs, and stir until fragrant and speck begins to colour (2-3 minutes), then add chicken stock, tomatoes and beans. Cover with foil and bake until sauce thickens and beans are very tender but still hold their shape (2-2½ hours). Stir in maple syrup and vinegar, discard herbs, season well to taste and keep warm.
  • 2
    For wholemeal waffles, stir yeast and 125ml lukewarm water in a bowl until yeast dissolves. Melt butter in a saucepan over low heat, add milk and warm gently until lukewarm, then remove from heat and add to yeast mixture along with buttermilk. Combine flours, oats and a pinch of salt in a separate bowl, make a well in the centre, add milk mixture and mix to combine. Cover with plastic wrap and stand until doubled in size (1-2 hours). Beat in egg and baking powder until well incorporated, then cook in batches in a pre-heated waffle iron until golden and crisp (4-5 minutes; you'll need to spread the batter in the iron and it will puff up a lot as it cooks).
  • 3
    Heat in oil in a frying pan over medium-high heat, add chorizo and fry, turning occasionally, until crisp (1-2 minutes), then remove with a slotted spoon. Add shallot and sauté until tender (1-2 minutes), then add herbs and cook until fragrant (30 seconds). Remove from heat, add vinegar and cooked chorizo, and season to taste.
  • 4
    Serve wholemeal waffles warm topped with baked beans, chorizo and poached egg.


Drink Suggestion: Sparkling shiraz. Drink suggestion by Max Allen