Home
Recipes
Butter bean, chorizo & spinach baked eggs

Butter bean, chorizo & spinach baked eggs 2016

Butter bean, chorizo & spinach baked eggs

Name: Butter bean, chorizo & spinach baked eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 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)

Katie Marshall

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.7 out of 5.29 ratingsRate

loading...

This budget-friendly, midweek meal is simple, satisfying and made in one pan. Less washing up, more flavour!

Dairy-free

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Rustic bread

A star rating of 4.4 out of 5.44 ratings

Easy sourdough bread

A star rating of 3.8 out of 5.46 ratings

Roasted pepper salad with capers & pine nuts

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal504
fat29g
saturates9g
carbs22g
sugars6g
fibre9g
protein34g
salt2.3g

Method

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.

Recipe from Good Food magazine, October 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.29 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now