ONE-PAN BEANS WITH EGGS, SPINACH AND BACON

• porsi: 1

Bahan-bahan

½ tbsp extra-virgin olive oil

90g bacon lardons

2 shallots, thinly sliced

2 gadic cloves, crushed

1 tbsp fresh rosemary leaves, chopped

Salt and black pepper

2 tbsp tomato purée

1 tsp smoked paprika

½ x 400g tin of butter beans, rinsed and

drained

100g full-fat Greek yoghurt

100g baby spinach, chopped

2 eggs

1 tomato, chopped

To serve:

Crusty bread

Petunjuk

1 Heat the oil in a medium-sized pan over a medium heat. Add the bacon lardons and cook for 3-4 minutes until golden. Add the shallots, garlic and rosemary and cook for one minute longer. Season with salt and black pepper.

2 Add the tomato purée, paprika and beans and cook for 1-2 minutes. Stir in the cream and spinach and bring to a simmer. Allow the spinach to wilt, then make two little nests amongst the beans and spinach.

3 One at a time, crack the eggs into a ramekin or saucer and slide them gently into the wells in the bean mixture. Cover with a lid and cook for three minutes until the whites are set but the yolks are still runny, or until cooked to your liking.

4 Remove from the heat and and add extra salt and pepper to taste. Scatter the chopped tomato over the top and serve with some crusty bread for dipping.