Serves 1
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To serve:

  1. Heat the oil in a medium-sized pan over a medium heat. Add the bacon lardons and cook for 3-4 minutes until golden. Add the shallots, garlic and rosemary and cook for one minute longer. Season with salt and black pepper.
  2. Add the tomato purée, paprika and beans and cook for 1-2 minutes. Stir in the cream and spinach and bring to a simmer. Allow the spinach to wilt, then make two little nests amongst the beans and spinach.
  3. One at a time, crack the eggs into a ramekin or saucer and slide them gently into the wells in the bean mixture. Cover with a lid and cook for three minutes until the whites are set but the yolks are still runny, or until cooked to your liking.
  4. Remove from the heat and add extra salt and pepper to taste. Scatter the chopped tomato over the top and serve with some crusty bread for dipping.

Nutrition Facts

Per serving: 706kcals, 38.7g fat (12g saturated), 41.9g carbs (13g sugars), 52.1g protein, 11.5g fibre, 1.303g sodium

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