Recipe Index

Ingredients

• 3 1/2 oz cooking chorizo, finely chopped
• 2 banana shallots, finely chopped
• 1 clove garlic, finely chopped
• 2 tsp sherry vinegar
• 10 1/2 oz chunky passata
• 1/2 oz kale, stems removed, roughly chopped
• 2 3/4 oz cooked cannellini beans
• 8 free-range eggs
• 4 sourdough bread slices
• Olive oil, for drizzling
• 3 1/2 oz Parma ham
• 3/4 oz basil or wild garlic, finely chopped
• Handful freshly grated Parmesan
• Rock salt and freshly ground black pepper
• Sprig of basil, to serve

Method

1. Heat the oven to 400°F while a frying pan warms over medium heat for the chorizo.
2. Cook the chopped chorizo until it colours and releases its red oil, then add the shallots and garlic and fry them for 2 to 3 minutes in the spiced fat.
3. Deglaze the pan with the sherry vinegar, pour in the passata and simmer the sauce until it thickens enough to hold a spoon's trail.
4. Stir the kale, the chopped basil and the cannellini beans through the tomato sauce and season the mixture with rock salt and black pepper.
5. Divide the bean and tomato mixture between four large ovenproof ramekins, hollow a well in the centre of each and crack 2 eggs into every well.
6. Bake the ramekins for 10 to 12 minutes, until the egg whites have set while the yolks still run when nudged.
7. Meanwhile, drizzle the sourdough slices with olive oil and chargrill them on a hot griddle, and fry the Parma ham in a dry pan over medium-high heat until it crisps.
8. Crown each ramekin with crisp Parma ham, the remaining basil and a snowfall of Parmesan, season once more and serve with the grilled sourdough and a basil sprig.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data