Spanish style Baked Beans with Chorizo, Eggs and Feta
Celebrity chef Karen Martini’s recipe for Spanish style beans with chorizo, eggs and feta makes the perfect brunch or fuss-free dinner, served with crusty bread.

Serves 4

Prep time: 10minutes

Cook time: 25 – 30 minutes


150gms spicy chorizo sausage – approximately 8cm long

100mls extra virgin olive oil

1 brown onion, sliced

4 cloves of garlic, crushed

2 tsp dried oregano

1 bay leaf

80mls red wine vinegar

4 tbs Ardmona® tomato paste

2 x 400g tin of cannellini beans, drained

1 x 410g can Ardmona® crushed tomatoes

sea salt flakes and fresh black pepper

4 free range eggs, room temperature

50gms feta, crumbled

2 sprigs of fresh oregano, leaves torn

50mls extra virgin olive oil

toasted fresh sourdough bread


Preheat oven 170C.

Slice chorizo length ways in half, then slice on the angle in half moons.

In a heavy based pan add chorizo with a splash of oil. Fry over a medium heat until crisp. Stir in onion and garlic. Add a splash more oil. Add oregano and bay leaf. Fry until onions are brown. Add vinegar, tomato paste, crushed tomatoes and cannellini beans. Simmer to thicken for 6 minutes. Season.

Place bean mixture in single serve, oven proof dishes. Make a small hole in each mixture. Gently crack in an egg, top with feta and a drizzle of oil. Bake 8 – 10 minutes for medium to runny eggs.

Serve with crunchy bread or toasted fingers.

What’s your favourite Spanish food?