Butter bean, chorizo & spinach baked eggs

3 of 5-day autumn budget butter bean chorizo easy eggs fibre folate one-pot spinach

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Source

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.