If your answer is yes, then have I got a dish for you!
I found this on Stonesoup and was immediately attracted to its mix of tomatoes, chorizo, white beans and eggs. I had all the ingredients in the house and it was wonderfully easy and satisfying!
My photo definitely doesn't do the dish justice. Stonesoup's is much more professional looking.
baked eggs with chorizo & cannellini beans
adapted from Stonesoup's recipe
2 Tablespoons olive oil
4 chorizo, sliced
1 large red onion, chopped
4 cloves garlic, peeled & sliced
4 sprigs oregano, leaves picked
1 can whole, peeled tomatoes, crushed
4 Tablespoons tomato paste
1/8 cup red wine vinegar
2, 14 ounce cans cannellini beans, drained
Preheat oven to 400F. Heat oil in a large flame proof casserole dish or frying pan. Cook chorizo over a medium heat until well browned. Remove chorizo from the pan and reserve. Add onion to the pan and cook for 10 minutes or until softened and not browned. Add garlic and cook for a few more minutes before adding oregano, tomatoes, tomato paste and vinegar. Season and bring to a simmer and cook, stirring occasionally for 15 minutes or until sauce has thickened so it is no longer watery.
Stir through beans and chorizo and smooth over top. Bring back to a simmer and remove from the heat. Using a spoon, make 4 egg sized indentations in the bean mixture and crack and egg into each hole. Bake for 15 minutes or until egg whites are just cooked but the yolks are still lovely and runny. Remembering that this dish holds it’s heat so the egg will continue to cook after you remove it from the oven.
Divide between 4 warmed plates and serve immediately