Butter bean, chorizo & spinach baked eggs 2016

Butter bean, chorizo & spinach baked eggs

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(8 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2

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

Nutrition and extra info

  • Dairy-free
  • Gluten-free

Nutrition: per serving

  • kcal504
  • fat29g
  • saturates9g
  • carbs22g
  • sugars6g
  • fibre9g
  • protein34g
  • salt2.3g
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Ingredients

  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, sliced
  • 1 garlic clove, chopped
  • 1 tsp chilli flakes
  • 100g chorizo, sliced into thin rounds
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 400g can butter beans, drained
  • 100g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • small handful coriander (optional)

Method

  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.

  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.

  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.

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Comments, questions and tips

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jimbo8098's picture
jimbo8098
4th Jun, 2017
5.05
Excellent recipe. I played with some of the amounts as I was only cooking for me. I used 3 eggs, half a tin of butterbeans, a few finger chillis (instead of flakes) and 3 garlic cloves for a bit more kick. Very nice!
jennybosten
26th Mar, 2017
5.05
I was sceptical about this recipe because it had no tomatoes or anything that would make a sauce, but I was wrong, it is delicious! I used Linda McCartney vegetarian chorizo, and served on sourdough toast. Did the 'baking' under the grill as my pan would not fit in a closed oven.
jennid
4th Feb, 2017
5.05
Loved this dish. Just used a half teaspoon of chilli flakes as the chilli flakes we had were particularly hot. Would recommend using Asturian chorizo if you can get it, it has a deep smokey flavour.
Siobhan218
23rd Nov, 2016
5.05
Delicious, quick and easy. Have made several times, with chorizo but also with goats' cheese as suggested. Both are delicious.
Mcduig
15th Nov, 2016
Made this for dinner today and it was really nice, definitely one to be repeated. It was also very quick to make.
Twinklebum99
14th Oct, 2016
5.05
i really enjoyed this. simple and easy. i followed the recipe to the letter & it worked perfectly.
Gerlache
13th Oct, 2016
Lovely - a quick, tasty supper using ingredients we normally have in the house. I used a normal onion as I didn't have red, and softened it for longer, together with some red pepper that needed using, and I didn't add any coriander at the end. Other than that I followed the recipe.
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