Ingredients
- 1 tablespoon olive oil, plus extra for frying
- 2 garlic cloves, finely sliced
- 400g tin crushed tomatoes
- 2 x 400g tins butter beans, drained and rinsed
- 1 1/2 teaspoons Chooki's Chilli Chicken Salt, plus extra to finish
- 120g baby spinach
- 4 eggs
- 2 tablespoons chopped parsley
- 1 teaspoon lemon juice
Difficulty: Easy | Prep: 5 min | Cook: 15 min | Total: 20 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
A quick winter skillet for when you want something hot without mucking around. Chooki's Chilli Chicken Salt gives the tomatoey butter beans a warm kick, then the fried eggs make it feel like a proper feed.
- 1 tablespoon olive oil, plus extra for frying
- 2 garlic cloves, finely sliced
- 400g tin crushed tomatoes
- 2 x 400g tins butter beans, drained and rinsed
- 1 1/2 teaspoons Chooki's Chilli Chicken Salt, plus extra to finish
- 120g baby spinach
- 4 eggs
- 2 tablespoons chopped parsley
- 1 teaspoon lemon juice
Step 1: Simmer the beans
Heat the olive oil in a wide frying pan over medium heat. Add the garlic and cook for 30 seconds, then pour in the tomatoes, butter beans, and Chooki's Chilli Chicken Salt. Simmer for 8 to 10 minutes, stirring now and then, until the sauce thickens around the beans.
Step 2: Wilt the spinach
Stir through the baby spinach and cook for 1 to 2 minutes, just until it collapses into the sauce. Add the lemon juice, then taste and add a tiny pinch more Chooki's Chilli Chicken Salt if it needs it.
Step 3: Fry the eggs
In a second pan, fry the eggs in a little olive oil until the edges are crisp and the yolks are still soft. Spoon the beans into bowls, top with the eggs, scatter over parsley, and finish with a small pinch of Chooki's Chilli Chicken Salt.
Tip: If the beans get too thick, splash in 2 tablespoons of water and let the steam loosen the sauce before serving.
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