This is flavorful, satisfying food that could be brunch or supper!! Certainly deserves some good homemade bread! Spanish flavor rules this brunch and is an easy way to impress houseguests!
WINE NOTE: as we like brunch with oomph, the recommended beverage would be buck’s fizz, as orange juice tends to go well with spicy brunch and the champagne or sparkling wine creates a little fete to brunch! For supper, it could stand against a Rioja or Tempranillo!
1 red onion sliced
1 garlic clove sliced
1 tsp chilli flakes
100g chorizo sliced
400g can butter beans drained
small bunch of cilantro (fresh coriander) chopped
Heat the oil in a ovenproof skillet over medium heat. Saute the onion until they start to soften- 3 mins. Add the garlic, chilli flakes & chorizo, saute for another couple of mins before adding butter beans and a good pinch of sea salt. Stir together then cook for 2 more minutes.
Place the spinach in the pan and a splash of water. Stir until wilted. Remove skillet from heat.
Make shallow dents in the mixture and crack the eggs into the dents.Sprinkle with some more salt and freshly ground pepper. Bake in the oven for 5-6 mins until the eggs are to your liking. Sprinkle the chopped cilantro over and serve.