Butter bean, chorizo & spinach baked eggs

A hearty one-pan dish featuring tender butter beans, spicy chorizo, and wilted spinach topped with baked eggs. Perfect for breakfast, brunch, or a light dinner.

spanish

mediterranean

Nutrition

Provides a good source of protein from eggs and chorizo, high in fiber from butter beans, and rich in iron and vitamins from spinach, though moderate in saturated fat from chorizo

Calories	660 kcal
Energy	2760 kJ
Protein	31 g
Total Fat	34 g
Saturated Fat	11 g
Trans Fat	0 g
Polyunsaturated Fat	5 g
Monounsaturated Fat	16 g
Cholesterol	410 mg
Carbohydrate	44 g
Sugars	4 g
Dietary Fibre	12 g
Sodium	840 mg

*per serving

PescatarianGluten FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeHigh ProteinHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchbrunchbreakfastmain courseone potoven and roastingquick & easyfamily friendlystovetop

Butter bean, chorizo & spinach baked eggs

Good Food (Katie Marshall)

2

Name: Butter bean, chorizo & spinach baked eggs — Tasty Bites
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 0.5 tablespoon Olive Oil; 1 Red Onion (sliced); 1 Garlic Clove (chopped); 1 teaspoon Chilli Flakes; 100 gram Chorizo (sliced into thin rounds); 400 gram Butter Beans (drained); 100 gram Spinach; 4 medium Eggs; small Coriander (optional)

servings

0

per serve

0

minutes

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Ingredients

0.5 tablespoon Olive Oil

1 Red Onion sliced

1 Garlic Clove chopped

1 teaspoon Chilli Flakes

100 gram Chorizo sliced into thin rounds

400 gram Butter Beans drained

100 gram Spinach

4 medium Eggs

small Coriander optional

Equipment

Casserole dish

Tablespoon

Instructions

Heat oven to 220C/200C fan/gas 7. Heat the oil in a medium frying pan (ovenproof if you have one) over a medium heat. Add the onion and cook for 3 mins until starting to soften.

Add the garlic, chilli flakes and chorizo, and fry for another 2 mins before adding the butter beans and a generous pinch of salt. Stir to combine, then cook for 2 mins 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 pepper (and extra chilli, if you like), then bake for 5-6 mins until the egg whites are set and the yolk is still runny. Serve with a scattering of chopped coriander, if you like.