Butter bean, chorizo & spinach baked eggs
- Preparation and cooking time
- Serves 2
- ½ tbsp olive oil
- 1 red onion , sliced
- 1 garlic clove , chopped
- 1 tsp chilli flakes
- 100g chorizo , sliced into thin rounds
- 400g can butter beans , drained
- 100g spinach
- 4 medium eggs
- small handful coriander (optional)
- STEP 1
Heat oven to 220C/200C fan/gas 7. Heat the oil in a medium frying pan (ovenproof if you have one) over a medium heat. Add the onion and cook for 3 mins until starting to soften.
- STEP 2
Add the garlic, chilli flakes and chorizo, and fry for another 2 mins before adding the butter beans and a generous pinch of salt. Stir to combine, then cook for 2 mins more. Add the spinach and a splash of water and stir until wilted. Remove from the heat.
- STEP 3
If your pan isn’t ovenproof, tip the mixture into a medium casserole dish. Make four dips in the mixture with the back of a tablespoon and crack the eggs into each hole. Sprinkle with salt and freshly ground pepper (and extra chilli, if you like), then bake for 5-6 mins until the egg whites are set and the yolk is still runny. Serve with a scattering of chopped coriander, if you like.