Hi, I’m the editorial assistant on allabout you and I’m a fervent foodie. Each week I’ll publish one of my tasty recipes that will hopefully inspire you to get creative in the kitchen…

Saucy beans with chorizo and baked eggs...

As it’s British egg week I thought it would be apt to let you in on a tasty and versatile dish using spicy chorizo sausage, white beans soaked in a tangy tomato sauce and topped with soft baked eggs, cooked perfectly so the yolk oozes on the first dip.

This delicious recipe can be disguised as a brilliant breakfast with a spicy kick, or a hearty, warming supper that will keep you toasty on a chilly winter’s evening. The beans give this dinner bit of depth so you don’t need to have sides, but if you’re really hungry some plain cous cous and a crisp salad drizzled generously with homemade vinaigrette compliments this dish perfectly.

What you’ll need…

olive oil
400g tinned cannellini or butter beans
400g tinned chopped tomatoes
1 red onion chopped

2 garlic cloves crushed
1 chorizo ring chopped
tsp brown sugar
tsp smoked paprika
pinch of chilli flakes
4 eggs

handful of fresh chopped parsley to garnish

Serves 2-3
Time: 30 minutes

1. Preheat oven to 200°C

2. Fry the chorizo with a drizzle of olive oil until slightly browned

3. Remove from the pan and store in a separate bowl

4. Add the garlic and onions and sizzle for a few minutes to soak up the succulent chorizo juices

5. Add the tomatoes, paprika, sugar and chilli flakes, turn up the heat and bring to the boil

6. Reduce to a medium heat and cook for a further 8-10 minutes

7. Pour in the drained beans and browned chorizo and cook for another 5-8 minutes

8. Season with salt and pepper and then once the tangy tomato sauce has reduced you can pour the ingredients into a casserole dish  

9. Make four wells in the sauce and break each egg into the small pockets

10. Put back into the oven for 8-10 minutes until the eggs have set to your liking

11. Sprinkle with fresh, chopped parsley and tuck in!