Sluttishly Savoury: Gypsy Eggs (Huevos a la Flamenca)

I first tried Gypsy Eggs in my absolute favourite pub in London, The Greenwich Union. They do gastro type food, and their bar menu is excellent. Homemade fish fingers and flat bread often feature, and then I spotted these eggs. I'd never heard of them before and ordered them immediately. And well, eggs baked in a tomato sauce with chorizo sounds pretty good, doesn't it?

And they are good. Really good. This recipe actually came about because I had some left over chorizo stew in the fridge. Turns out most of my stew ingredients are needed, so for once I lucked out with the leftover ingredients in my fridge and didn't wind up with stew on toast for lunch. Again.

This recipe is great on its own as a light supper or brunch. It's rich and tasty, but if you ignore the masses of chorizo you throw in, pretty full of good stuff too. You could serve with bread or sauteed potatoes if you felt like it. Up to you, have a look and see what you've got in the cupboard.

You'll need:

• Half a tin chopped tomatoes
• Small tin butter beans
• 2 eggs
• 100 grams chorizo
• Half an onion, roughly chopped
  
• Handful of spinach or whatever vegetables you happen to have in your fridge that need using up.
• 1 chilli
• 1 teaspoon hot paprika

Make it!

• Fry up the vegetables, beans and chorizo on a low heat. Add the chilli and spices and cook for about 10 minutes, until everything is smelling of chorizo and spicy goodness.
• Transfer into a small ovenproof dish.
• Make two little indents in the mixture and break the eggs into them.
• Transfer to your preheated over (gas mark 5) and bake for about ten minutes until the whites are cooked but the yolks are runny.
• Sprinkle on some cracked black pepper and serve.