(serves 4 – 6, depending on appetite)
Olive oil, for cooking
300g mini cooking chorizo
6 shallots, sliced (or 1 medium onion)
4 garlic cloves, sliced
1 tsp dried oregano
450g Alubia blanca
450g Judion de la Granja (or 900g of either bean)
2 tsp Smoked paprika
2 tins chopped tomatoes
1 1/2 tbsp sugar (or to taste)
1 tbsp sherry vinegar
4 (or 6) eggs
150g feta or other ‘crumbly’ cheese
Pinch of sumac (optional)
Sourdough toast, to serve
1. Preheat the oven to 170C/325F/gas mark 3. Warm a splash of olive oil in a shallow ovenproof pan and add the chorizo and fry for 5 minutes then add the shallots, garlic and oregano. Fry gently for another 5 minutes, until the chorizo has released its oil and the shallots are starting to soften.
2. Add the beans (one jar with its water, the other without), smoked paprika (tradionally the sweet is used for added spice substitue for the spicy), tomatoes, sugar and vinegar. Simmer gently for about 15 minutes until thickened, adding more water if it starts to look too dry.
3. Make 4 holes in the mixture with the back of a wooden spoon and crack an egg into each. Top with the crumbled feta and bake in the oven for 8-10 minutes until the eggs are cooked but the yolks still runny. Sprinkle with sumac and cracked black pepper and serve with sourdough toast.