baked eggs in spicy chorizo tomato sauce

serves 2, hands-on time 35 min

MAKE AHEAD: Make up to the end of step 2 up to 24 hours ahead, then cool, cover and chill. Reheat and finish the recipe.

TIP: Use 100ml leftover red or white wine instead of the red wine vinegar (step 2).

1 tbsp rapeseed oil
2 red onions, sliced
2 tsp smoked paprika
1 garlic clove, crushed
100g cooking chorizo, roughly chopped
2 tbsp red wine vinegar
400g tin chopped tomatoes
400g tin butter beans, drained and rinsed
Bunch fresh basil leaves
4 medium free-range eggs

Heat the oil in a frying pan with a lid, add the onions and fry for 5 minutes until starting to soften. Stir in the paprika and garlic and cook for 2 minutes.

Add the chorizo and turn up the heat, allowing the meat to brown (about 3-4 minutes). Add the red wine vinegar (see tip) and bubble for a minute, then add the chopped tomatoes. Turn down the heat and simmer for 10 minutes.

Stir the butter beans into the sauce with half the basil and season well. Make 4 indentations in the sauce, then crack an egg into each. Put the lid on and leave to steam-cook for 5-10 minutes on a low heat until the whites are set but the yolks are still runny. Scatter over the remaining basil. Serve with crusty bread or steamed greens, if you like.

per serving: 637kcals, 34.1g fat (9.7g saturated), 39.5g protein, 35.8g carbs (18.4g sugars),
2.3g salt, 14.5g fibre

NEXT TIME: Omit the butter beans and stir the tomato sauce into pasta. Try 'ndjua (spicy spreadable sausage from Italy) instead of chorizo.