Spiced Baked Eggs with Chorizo and Beans

Ready in 40 minutes Serves 8

2 Tbsp olive oil

1 onion, finely diced

1-2 cloves garlic, crushed

1 carrot, finely diced

2 celery sticks, finely diced

100g chorizo, diced

¼ tsp chilli powder

¼ tsp cinnamon

½ tsp smoked paprika

1 tsp ground cumin

1 bay leaf

2 sprigs thyme

Fine zest of 1 lemon

2 x 400g cans tomatoes, chopped

1 x 400g can cooked chickpeas, drained Salt and pepper

1 cup finely chopped parsley

8 eggs

TO GARNISH: ½ tsp sumac Chopped parsley

To make sauce, heat oil in a large, heavy frying pan over medium heat and cook onion, garlic, carrot, celery and chorizo (or bacon) until soft and beginning to brown, 8-10 minutes.

Add chilli powder, cinnamon, smoked paprika, cumin, bay leaf, thyme, zest, tomatoes and chickpeas. Simmer gently until vegetables are softened, about 1215 minutes. Season to taste. Sauce can be prepared to this point and chilled for 3-4 days. When ready to use, bring back to a simmer and stir in chopped parsley (reserve a little for garnish). Preheat oven to 180C. Divide sauce mixture between 8 ovenproof dishes or ramekins. Make a well in the centre of each and break an egg into each one. Bake in oven until eggs are just set, about 7 minutes. Serve with a sprinkle of sumac and chopped parsley.

ANNABEL SAYS: This Latino-inspired breakfast egg bake makes a satisfying meal any time of day. The sauce can be made ahead of time and keeps in the fridge for several days. Use half the sauce for 4 serves or a quarter for 2 people.