Beans and greens on toast with chorizo and egg

  • Portion size: Serves 1
  • Hands-on time 20 min
  • Difficulty: easy

Give beans on toast a smart upgrade with added greens and a spicy Spanish kick.

Or go meat-free with fried eggs on toast with grilled peppers and aioli.

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Ingredients

  • 1 tbsp olive oil, plus a splash extra
  • 50g cooking chorizo, skinned and chopped
  • 1 banana shallot, finely chopped
  • 3 runner (or helda) beans, sliced
  • 2 fresh tomatoes, chopped
  • 75g tinned cannellini beans, rinsed and drained
  • 1 medium free-range egg
  • Handful spinach or prepared kale
  • 2 small sourdough slices, toasted
  • Large pinch pul biber (mild chilli flakes) or sumac to serve – optional
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Method

  1. Heat a little oil in a small pan and fry the chorizo for 3-4 minutes over a medium-high heat. Once the chorizo starts to release its oil, add the shallot and helda/runner beans, then cook for 4-5 minutes more
    or until the veg have softened. 
  2. Add the tomatoes with a splash of water, season with salt and pepper, then simmer for 5 minutes until reduced and thickened. Stir in the cannellini beans and check the seasoning.
  3. Meanwhile, heat the 1 tbsp olive oil in a non-stick frying pan and fry the egg to your liking. Stir the spinach/kale into the chorizo/beans to wilt in the heat of the sauce.
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  5. Serve the beans and greens on sourdough toast, topped with the fried egg. Sprinkle with pul biber or sumac, if you like.

Nutrition

  • 636kcals Calories
  • 33.6g (9.5g saturated) Fat
  • 32.1g Protein
  • 44.2g (8.7g sugars) Carbs
  • 10.6g Fibre
  • 2.5g Salt
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