STOVE­TOP ‘BAKED’ EGGS

PREP + COOK TIME 25 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Snuggle Up Make-ahead -

1 cured chorizo sausage (100g), sliced 2 cups re­served bolog­nese sauce

(see Slow-cooked Bolog­nese recipe, left)

400g can cherry toma­toes

½ tea­spoon dried chilli flakes

400g can four-bean mix,

drained, rinsed

2 ta­ble­spoons chopped fresh

flat-leaf pars­ley

100g baby spinach leaves

4 eggs

100g per­sian fetta, crum­bled

1 Cook chorizo in a large fry­ing pan over medium-high heat, turn­ing oc­ca­sion­ally, for 2 min­utes or un­til browned. Add re­served bolog­nese sauce, toma­toes and chilli; bring to the boil. Stir in beans, pars­ley and half the spinach; cook, stir­ring, for 3 min­utes or un­til beans are hot. Sea­son to taste.

2 Us­ing the back of a spoon, make four small in­dents in the mix­ture. Crack an egg into each in­dent. Cook, cov­ered, for 5 min­utes, or un­til eggs are just set or cooked to your lik­ing.

3 Serve topped with re­main­ing spinach and fetta.

SERV­ING SUG­GES­TION

Serve with char-grilled sour­dough bread slices, if you like.

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