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Chorizo Baked Beans with Spinach & Eggs

Chorizo Baked Beans with Spinach & Eggs

CHORIZO BAKED BEANS WITH SPINACH & EGGS

Serves 6

 

2 Tbsp extra virgin olive oil (EVO)

200g Alejandro Picante chorizo collar , skinned and sliced

2 cloves garlic, crushed

2 onions, finely sliced

100ml Pons vermouth vinegar

3-4 tsp La Chinata sweet smoked paprika flakes

2 tsp La Chinata sweet smoked paprika

690g jar Sabato tomato passata

700g jar El Navarrico butter beans , drained

Sea salt and freshly ground black pepper

½ bag Hunt Farm baby spinach

6 free range eggs

 

Preheat the oven to 180°C.

Heat EVO in a heavy pot over a medium heat. Add chorizo, garlic and onion, cook until lightly coloured and translucent. Deglaze the pan with the vermouth vinegar and cook for 2 minutes. Add the paprika flakes and powder, followed by the passata and stir. Cook for ten to fifteen minutes then add the beans. Once the beans have heated through, season with salt and pepper to taste. Stir through spinach.

Place mixture in ovenproof dish and make 6 indentations for the eggs. Carefully crack one egg into each indentation. Season and bake in oven for 15 minutes or until eggs are set to your preference.

Serve with crusty bread.

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Sabato


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