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Poached eggs on chorizo and cannellini mash
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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.
Typical values per serving:
This recipe was first published in April 2017.