I have been making variations of this recipe for as long as I can remember but this one is my favourite at the moment. I love making smoky beans, especially when I am having a burrito or something, but this time I wanted something warming, nutritious, satisfying and well balanced. The addition of spinach really lifts this dish whilst the beans bring it down to earth again. This dish makes a great post-workout brunch or a beautiful and simple lunch. My baby loves it too although I leave the chipotle out of his portion!

The red wine vinegar is essential to this dish because it is what makes the tomato sauce tangy and light, the paste gives it smoke and spice, the tomatoes give sweetness. Balanced perfection!

Serves 4

Ingredients

3 cloves of garlic (large, crushed)

Pinch of sea salt

2 tbsp olive oil

2 x400g tins of chopped tomatoes

2 tbsp red wine vinegar

2 tsp of chipotle paste (or 1 tbsp smoked paprika)

1 x570g Jar of Butter Beans (350g strained weight)

Frozen (and defrosted) or fresh spinach

4 eggs

Salt and Pepper to taste

Large handful of chopped parsley

Method

• Crush your garlic cloves with the pinch of sea salt.
• Heat the olive oil in a deep sauté pan (preferably one with a lid)
• Fry the garlic for just a few seconds without allowing it to colour (if you are using smoked paprika add it with the garlic, If you are using chipotle paste then wait!)
• Add the tomatoes and simmer for about a minute.
• Add the vinegar to the tomatoes and allow to simmer gently for another minute.
• Now its time for the chipotle paste. (If you are using smoked paprika, the fry this with the garlic at the beginning). Stir the paste into the tomatoes in small amounts.
• Taste as you go to get it just as spicy as you want it. Be careful not to overdo it in the beginning because once it’s in there you can’t take it back!
• Once you have your tomatoes tasting as amazing as they can be (sweet, tangy, smoky and spicy) add your beans and allow to simmer for just a few minutes.
• Add your spinach to the pan how you like it.
• Crack your eggs into the tomato mixture and put the lid on the pan
• Gently simmer until your eggs are done just to your liking. About 2 minutes for a runny yolk (provided your pan is not too hot and depending on the size of the egg). Poke your yolk gently to feel if it is cooked or not.
• Once your eggs are cooked, scatter the parsley over the top with some black pepper and serve at the table with some warm, crusty bread!

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