Butter bean, chorizo & spinach baked eggs
Contains pork – recipe is for non-Muslims only
This budget-friendly, midweek meal is simple, satisfying and made in one pan. Less washing up, more flavour!
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Prep:5 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 504
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fat 29g
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saturates 9g
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carbs 22g
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sugars 6g
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fibre 9g
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protein 34g
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salt 2.3g
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)
Method
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.
