Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
4
- 110g/3½oz cooking chorizo, finely chopped
- 2 banana shallots, finely chopped
- 1 clove garlic, finely chopped
- 2 tsp sherry vinegar
- 300g/10½oz chunky passata
- 15g/½ oz kale, stems removed, roughly chopped
- 75g/2¾oz cooked cannellini beans (tinned is fine)
- 8 free-range eggs
- 4 sourdough bread slices
- olive oil, for drizzling
- 100g/3½oz Parma ham
- 20g/¾oz basil or wild garlic, finely chopped
- handful freshly grated Parmesan
- rock salt and freshly ground black pepper
- sprig of basil, to serve
Method
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Preheat the oven to 200C/180C Fan/ Gas 6.
-
Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release it’s oil, add the shallot and garlic and cook for 2–3 minutes.
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Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened.
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Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper.
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Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny.
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Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp.
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Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve.