Nduja butter beans baked eggs

A 15 minute, one-pan, beany dish that’s brilliant for breakfast, lunch or dinner

Since discovering vegan/vegetarian nduja paste I’ve had lots of fun using it in various recipes.

It works really well in this recipe as it gives a load of flavour the tomato-y butter beans - you don’t need to add extra spices or garlic etc, it gives it all the depth and flavour it needs.

You could also use the nduja beans as a filling for a baked potato or serve them on toast.

This takes less than 15 minutes to make and is so comforting, wholesome and flavourful. It’s one of those recipes that’s brilliant eaten for breakfast, lunch or dinner.

I like to serve it with toast spread with tahini and a little salt.

You’ll need (serves 2):

• 1 tin (240g drained) butter beans

• 1 tin chopped tomatoes

• 2-3 tbsp nduja paste (vegetarian or standard)

• 1 roasted red pepper, sliced (can use jarred or pre-roasted, or use a fresh one, but it will be crunchier and less sweet)

• 4 eggs

• 1 avocado, halved, peeled & sliced

• Small handful parsley, chopped

To a large, deep frying pan add the tin of tomatoes, butter beans (drained), nduja paste (start with 2 heaped tbsp) and red pepper. Season with salt and pepper and bring up to temperature until it starts to bubble, then keep it on a high simmer for 5 minutes.

Taste and add more nduja paste if you like.

Make 4 wells with a spoon and crack in the eggs. Cover the pan with a lid (or large plate if you don’t have one) and cook until the eggs are cooked through.

Serve with slices of avocado and parsley on top and the toast, if using.