Reminiscent of the Middle Eastern Shakshuka, these stovetop ‘baked’ eggs are a great way to transform your leftovers into an amazing weekend breakfast dish. The creative recipe enlists bolognese sauce, with chorizo beans, and eggs, ingredients you can easily find in your pantry or your nearby supermarket.
- 1 cured chorizo sausage (100 g), sliced
- 2 cups leftover bolognese sauce
- 400 g canned cherry tomatoes
- ½ tsp dried chilli flakes
- 400 g canned four-bean mix, drained, rinsed
- 2 tbsps chopped fresh flat-leaf parsley
- 100 g baby spinach leaves
- 4 eggs
- 100 g persian fetta, crumbled
Cook chorizo in a large frying pan over medium-high heat, turning occasionally, for 2 mins or until browned. Add bolognese sauce, tomatoes and chilli; bring to the boil. Stir in beans, parsley and half the spinach; cook, stirring, for 3 mins or until beans are hot. Season to taste.
Using the back of a spoon, make four small indents in the mixture. Crack an egg into each indent. Cook, covered, for 5 mins, or until eggs are just set or cooked to your liking.
Serve topped with remaining spinach and fetta.
TIP You can adjust or omit the amount of chilli flakes depending on how much heat you like. This recipe is not suitable to freeze. Serve with char-grilled sourdough bread slices.