Baked eggs with butter beans, chorizo and spinach

• olive oil↗½ tbsp tbsp
• red onion↗1

  chopped

• garlic clove↗1

  minced

• chili powder↗1 tsp tsp
• chorizo↗100g g

  sliced into thin rounds

• canned butter beans↗400g g

  drained

• spinach↗100g g
• medium eggs4
• coriander↗small handful

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection) or gas setting 7. Heat the oil in a medium skillet (oven‑safe if you have one) over medium heat. Add the red onion and cook for 3 minutes until it begins to soften.

2. 2

   Add the garlic clove, chili powder and chorizo, fry for another 2 minutes, then add the canned butter beans and a generous pinch of salt. Stir and cook for another 2 minutes. Add the spinach and a splash of water, stir until the spinach wilts. Remove from heat.

3. 3

   If your skillet is not oven‑safe, transfer the mixture to a medium baking dish. Using the back of a spoon, make four indentations in the mixture and crack an egg into each. Sprinkle with salt and freshly ground pepper (and extra chili, if desired), then bake for 5‑6 minutes until the whites set but the yolks remain runny. Serve topped with chopped coriander, if you like.