Butter bean, chorizo & spinach baked eggs 2016

Butter bean, chorizo & spinach baked eggs

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(15 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 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



    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)


  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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12th Sep, 2018
Tasty mid week easy dinner. I found there was too much onion and beans but easy to adjust next time. My kids enjoyed it too. I served it with warm french bread.
7th Jun, 2018
Family loved it. Didn't serve it with bread or anything, so I'd serve it up with some sourdough toast next time.
jimbo8098's picture
4th Jun, 2017
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!
26th Mar, 2017
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.
4th Feb, 2017
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.
23rd Nov, 2016
Delicious, quick and easy. Have made several times, with chorizo but also with goats' cheese as suggested. Both are delicious.
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.
14th Oct, 2016
i really enjoyed this. simple and easy. i followed the recipe to the letter & it worked perfectly.
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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