Banana Bread
Gypsy eggs
Baked eggs in a rich tomato and chorizo sauce makes a brilliant brunch dish. Top with crispy Parma ham and Parmesan for ultimate indulgence.
Ingredients:
- 110g/3½oz cooking chorizo, finely chopped
- 2 banana shallots, finely chopped
- 1 clove garlic, finely chopped
- 2 tsp sherry vinegar
- 300g/10½oz chunky passata
- 15g/½ oz kale, stems removed, roughly chopped
- 75g/2¾oz cooked cannellini beans (tinned is fine)
- 8 free-range eggs
- 4 sourdough bread slices
- olive oil, for drizzling
- 100g/3½oz parma ham
- 20g/¾oz basil or wild garlic, finely chopped
- handful freshly grated parmesan
- rock salt and freshly ground black pepper
- sprig of basil, to serve
Directions:
- Preheat the oven to 200C/180C Fan/ Gas 6.
- Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes.
- Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened.
- Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper.
- Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny.
- Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp.
- Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve.