Poached eggs on chorizo and cannellini mash

  • Gluten Free


½ Waitrose chorizo ring (about 120g), peeled and cut into chunks
1 tsp cumin seeds
1 shallot, finely chopped
400g can essential Waitrose cannellini beans, drained
1 tbsp essential Waitrose olive oil
235g bag ready- washed spinach
2 large eggs


1. Whizz the chorizo in a food processor to crumbs, then tip into a frying pan with the cumin seeds. Cook over a medium-low heat for a few minutes, until the oil starts to release. Add the shallot and cook for about 5 minutes, until softened. Add the beans and mash together; set aside and keep warm. Meanwhile, heat the oil in a large, wide pan and add the spinach, stirring until it wilts.

2. Break each egg into a mug. Bring a large pan of water to a gentle simmer and swirl to create a whirlpool. Add the eggs and cook for 3 minutes, until the whites are set. Remove with a slotted spoon; drain on kitchen paper. Divide the mash between 2 bowls, then top with a poached egg and a grinding of black pepper.

This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,216kJ
Fat 35.5g
Saturated Fat 10.7g
Carbohydrate 17.6g
Sugars 3.2g
Protein 35.5g
Salt 2.3g
Fibre 10.1g

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This recipe was first published in Sat Apr 01 16:59:27 BST 2017.