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A quick, warmly spiced skillet of tomatoes, butter beans and spinach, with eggs gently cooked on top.
Difficulty
easy
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Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Get everything ready
Finely chop the onion and garlic. Drain and rinse the butter beans, wash the spinach and roughly chop the parsley, if using.
Step by step
Heat the oil in a large lidded frying pan over a medium heat. Cook the onion for 4 minutes until softened, then stir in the garlic and smoked paprika for 30 seconds.
Timer available in cooking mode · 5 min
Add the chopped tomatoes and butter beans. Bring to a gentle simmer and cook uncovered for 5 minutes, stirring occasionally.
Timer available in cooking mode · 5 min
Stir the spinach through the sauce until wilted. Make four small wells, crack in the eggs, cover and cook for 4 to 6 minutes until the whites are fully set and the yolks are cooked to your preference. Season with black pepper, scatter over parsley and serve hot.
Timer available in cooking mode · 5 min
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