Preheat your oven to 200°C (degrees Celsius).
In a pan, heat olive oil on medium heat and add in diced garlic and French shallots. Cook until fragrant but careful not to burn them.
Add diced tomatoes, cannellini/butter beans, chorizo slices, smoked paprika, ground cumin, cayenne pepper and ketchup. Cook for about 6-8 minutes till it reduces slightly.
(Note: I’m adding the chorizo slices now rather than later because I prefer them to be cooked through but you can always add them just before placing the dish in the oven)
Turn heat off and add in parsley flakes with salt and pepper to taste.
Transfer into individual cazuelas (terracotta dish) or baking dishes. Make a well in the middle and break an egg into each dish.
Place each dish into the oven and cook for 8-12 minutes depending on how you want the yolk (oozy or solid). It will take longer to cook if the eggs are straight from the fridge.
(Note: It’s best to keep an eye out on the yolk as different ovens and baking dishes/cazuelas (flat or tall) may vary in cooking time)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2g)|
|Recipe Makes: 1|
|Calories from Fat: 15 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 155.1mg||5 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 15
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