- Preheat oven to 210°C. Heat the olive oil in a large frying pan over medium heat. Fry chorizo until golden, then add onion, carrot, celery and garlic. Cook until spring onion softens.
- Stir in paprika, fennel seeds and then add tomato passata. Simmer for 10-15 minutes or until thickened and slightly darker in colour. Stir in beans.
- Transfer mixture to an oven-proof dish. Make four divots in the mixture and crack an egg into each. Transfer dish to the oven and bake for 12-18 minutes or until eggs are just set.
- Top with grated parmesan and parsley leaves then serve with toasted ciabatta.
Cooking Tip: This recipe makes for an easy make-ahead breakfast, lunch or dinner. Have the tomato mixture cooked, so when you’re ready to eat all you need to do is add the eggs and bake.
Nutrition Tip: Eggs are a great source of protein, as well as omega-3 fatty acids, vitamin D and choline.