Mediterranean Baked Eggs

SERVES 4

100g chorizo, diced 1 small courgette, finely diced Half tsp smoked paprika 2 garlic cloves, crushed 400g can chopped tomatoes 200g can butter beans 200g can sweetcorn 4 medium eggs

● In a large frying pan cook the chorizo for four to five minutes. Stir in the courgette and continue cooking for two to three minutes until softened. Add the smoked paprika and garlic, cook for a further minute.

● Stir in the chopped tomatoes and simmer for eight to 10 minutes until the tomatoes have softened and thickened. Stir through the butterbeans and sweetcorn. Then, make four wells in the sauce and crack an egg into each of them. Cover with a lid (or foil) and cook for five to six minutes, until the egg whites have set.