Beans and greens on toast with chorizo and egg recipe
Give beans on toast a smart upgrade with added greens and a spicy Spanish kick. Perfect for weekend brunching or a quick mid-week dinner.
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Ingredients
- 1 tbsp olive oil, plus a splash extra
- 50g cooking chorizo, skinned and chopped
- 1 banana shallot, finely chopped
- 3 runner (or helda) beans, sliced
- 2 fresh tomatoes, chopped
- 75g tinned cannellini beans, rinsed and drained
- 1 medium free-range egg
- Handful spinach or prepared kale
- 2 small sourdough slices, toasted
- Large pinch pul biber (mild chilli flakes) or sumac to serve – optional
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