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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!

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 504
  • Carbohydrates 22
  • Saturated Fat 9
  • Sugar 6
  • Protein 34
  • Fat 29
  • Fibre 9
  • Salt 2.3

Nutrition per serving

  • Calories 504
  • Carbohydrates 22
  • Saturated Fat 9
  • Sugar 6
  • Protein 34
  • Fat 29
  • Fibre 9
  • Salt 2.3

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

  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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