½ tbsp extra-virgin olive oil
90g bacon lardons
2 shallots, thinly sliced
2 garlic cloves, crushed
1 tbsp fresh rosemary leaves, chopped
Salt and black pepper
2 tbsp tomato purée
1 tsp smoked paprika
½ x 400g tin of butter beans, rinsed and drained
100g full-fat Greek yoghurt
100g baby spinach, chopped
1 tomato, chopped
- 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.
- 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.
- 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.
- 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.
Per serving 706kcals, 38.7g fat (12g saturated), 41.9g carbs (13g sugars), 52.1g protein, 11.5g fibre, 1.303g sodium