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Butter Bean, Chorizo, and Spinach Baked Eggs

GoodFood dubs this recipe “a simple, satisfying supper all cooked in one pan.” It is that indeed, but we think this would also make a hearty brunch dish, wonderful for a casual get-together. The chili flakes (dried red pepper) provide plenty of zip here — cut back the amount called for if you want a milder dish. Either way, you’ll want a crusty loaf to offer alongside and you’re all set!

Butter Bean, Chorizo, and Spinach Baked Eggs

1 tbs. olive oil
1 red onion, sliced
1 garlic clove, minced
1 tsp. chili flakes
3 oz. Spanish chorizo, sliced into thin rounds
14 oz. can butter beans, rinsed and drained
3 oz. spinach leaves
4 medium eggs

Heat the oven to 425°F. Heat the oil in a medium frying pan (ovenproof if you have one) over a medium heat. Add the onion and cook for 3 minutes until starting to soften. Add the garlic, chili flakes, and chorizo, and fry for another 2 minutes before adding the butter beans and a generous pinch of salt. Stir to combine, then cook for 2 minutes 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 black pepper (and extra chili, if you like), then bake for 5-6 minutes until the egg whites are set and the yolks are still runny.

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