Recipe

Stovetop 'baked' eggs

Jazz up your leftovers.

  • 25 mins cooking
  • Serves 4
  • Print
    Print
This creative meal uses leftover bolognese sauce with added chorizo and beans to poach eggs for a hearty and delicious dish.
Looking for more egg dinner recipes?

Ingredients

  • 1 cured chorizo sausage (100g), sliced
  • 2 cups leftover bolognese sauce
  • 400 grams canned cherry tomatoes
  • ½ teaspoon dried chilli flakes
  • 400 grams canned four-bean mix, drained, rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 100g grams baby spinach leaves
  • 4 eggs
  • 100 grams persian fetta, crumbled

Method

  • 1
    Cook chorizo in a large frying pan over medium-high heat, turning occasionally, for 2 minutes or until browned. Add bolognese sauce, tomatoes and chilli; bring to the boil. Stir in beans, parsley and half the spinach; cook, stirring, for 3 minutes or until beans are hot. Season to taste.
  • 2
    Using the back of a spoon, make four small indents in the mixture. Crack an egg into each indent. Cook, covered, for 5 minutes, or until eggs are just set or cooked to your liking.
  • 3
    Serve topped with remaining spinach and fetta.

Notes

You can adjust or omit the amount of chilli flakes depending on how much heat you like.This recipe is not suitableto freeze.Serve with char-grilled sourdough bread slices.

More From Women's Weekly Food