Enjoy a relaxed start to the day with this tasty brunch dish. A full-flavoured tomato sauce, with a kick of spicy nduja, lends great flavour to the wholesome white beans and rich flavour of the eggs.
Serves 6
2 Tbsp extra virgin olive oil (EVO)
2 cloves garlic, crushed
2 onions, finely sliced
100ml Pons sherry vinegar
1 Tbsp Callipo nduja
2 tsp La Chinata sweet smoked paprika
2 x 360g jar Sabato all'arrabbiata organic pasta sauce
700g jar El Navarrico haricot beans, drained
Sal de Añana spring salt
Black pepper
Spinach (optional)
Fresh parsley, to garnish
6 free range eggs
Preheat the oven to 180°C.
Heat EVO in a heavy pot over a medium heat. Add nduja, garlic and onion, cook until lightly coloured and translucent. Deglaze the pan with the vermouth vinegar and cook for 2 minutes. Add the paprika followed by the pasta sauce and stir. Cook for 10-15 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.
Garnish with fresh parsley and serve with crusty bread.
Print