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Butter bean, chorizo & spinach baked eggs 2016

Butter bean, chorizo & spinach baked eggs

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Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Dairy-free
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal504
fat29g
saturates9g
carbs22g
sugars6g
fibre9g
protein34g
salt2.3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2016

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Overall rating

Rating: 5 out of 5.19 ratings

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