• 25g Chorizo (diced)
  • ½ Red Onion (sliced)
  • 1 Garlic Clove (sliced)
  • 250g Chopped Tomatoes (1 small can)
  • 120g Mixed beans (1/2 large can)
  • 1 Chilli (diced)
  • ½ tsp Chipotle Flakes
  • ½ tsp Mixed Dried Herbs
  • Sea Salt
  • Black Pepper
  • Handful Spinach
  • 2 Eggs


  • In a frying pan on a medium heat add the chorizo, onion and garlic. There should be enough fat from the chorizo that the mix won’t stick to the pan, if it does just add a little rapeseed oil.
  • Once the onion has caramelised add the tomatoes, beans, chilli, chipotle, herbs, salt, pepper and spinach.
  • Take the tomato can and half fill with water and add to the pan. Leave to simmer for 5-7mins to cook the beans.
  • Make two small ‘wells’ in the mix with a spoon and crack an egg into each. Use a spoon to drizzle tomatoey liquid over the top of the eggs to help cook them.
  • Once all the egg white has solidified and the yolks are to your desired consistency, remove the pan from the heat.
  • Simply spoon all the tomato and bean mix into a bowl and top with the two eggs, don’t worry if they run everywhere it’s all part of the dish!

Protein: 36g

Carbs: 39.4g

Fat: 29.1g

Calories: 553.5

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