Gypsy eggs – DukesHill

Ingredients

• 1 tbsp vegetable oil
• 2 banana shallots, chopped
• 2 cloves garlic, grated
• 2 tbsp DukesHill Lucy’s chorizo jam
• 6 slices DukesHill sliced pastrami
• 400g tinned cannelini beans, drained
• Handful cherry tomatoes, halved
• 500ml passata
• 4 eggs
• 50g Comte, grated
• Wild white sourdough, to serve
• Parsley, optional
• Lemon, optional