- ½ tbsp olive oil
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
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 400g can butter beans, drained
- 100g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- small handful coriander (optional)
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.
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.
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.