Beans and greens on toast with chorizo and egg

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.
4. Serve the beans and greens on sourdough toast, topped with the fried egg. Sprinkle with pul biber or sumac, if you like.