Serves 4
Oven to 180 C.
1 chorizo sausage, diced (200g)
2 large onions, peeled and finely chopped
4 garlic cloves peeled and finely chopped
Few sprigs thyme/rosemary
80 ml red wine vinegar
4 tbsp tomato puree
2 tins tomatoes
1 tin cannellini beans, drained and rinsed
Salt & pepper
8 large eggs
Splash olive oil
200 g pack of feta
Oven to 180 C
Sauté the chorizo in a large frying pan that can go into the oven, until starting to caramelise. It does release lots of fat, which you can leave in there for extra unctuousness. Add the onions and continue to sauté until they too are just starting to colour. Add the garlic, herbs, red wine vinegar, tomato puree and tomatoes. Mix well, season and cook for another few minutes. When everything feels well blended take off the heat, mix in the cannellini beans. Make eight "wells" or "holes" in the beans and crack an egg into each well. Drizzle with more olive oil; crumble the feta on top, season with lots of black pepper and bake for 15 minutes or so, until the eggs are just cooked.