This recipe either makes a great weekend breakfast or a mid-week supper – you choose.
Depending on how hungry you are either use 1 or 2 eggs per person and use as much or as little paprika as you fancy to add some spice.
Ingredients: serves 2
1/2 spicy chorizo ring, cut into chunks
1 red onion, cut into chunks
400g tin cannellini beans
paprika, to taste
10 cherry or pomodore tomatoes, halved
Put the chorizo chunks into a food processor and blitz until crumb like. Then tip into a frying pan, no oil, and gently fry.
After a couple of minutes the pan will start to look oily so add the onion and cook for about 5 minutes until starting to soften.
Next add the cannellini beans and as much paprika as you want to add some spice.
Meanwhile put a large pan of water onto boil for the eggs. People make poached eggs in many different ways and I have these fantastic cups that float in the saucepan and make me great eggs each time. But if you don’t have anything like that you can just swirl the water in the pan and add the egg directly to the middle. Cook for about 3 minutes until the whites are set but the yolk is still runny.
While the eggs are cooking add the tomatoes to the bean mixture as well as the spinach. You might have to add the spinach in batches and wait until it wilts down before adding the next lot. Stir thoroughly.
Once cooked remove the eggs with a slotted spoon and drain on kitchen paper.
Serve the bean mixture onto plates and top with the eggs and a grinding of black pepper.