STOVETOP ‘BAKED’ EGGS
PREP + COOK TIME 25 MINUTES SERVES 4
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,
2 tablespoons chopped fresh
100g baby spinach leaves
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.
Serve with char-grilled sourdough bread slices, if you like.