On Saturday evening Abigail and I were off out to see a pop up cinema screening of The Princess Bride at the local historic house Preston Manor. It was simply inconceivable that we could go out without eating something, so I flicked through Dinner and found this. It says that it serves 4 but I used the amounts as listed and it nicely served two of us. Make of that what you will…
2 tablespoons of olive oil
1 chorizo sausage, diced
2 onions, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
4-5 sprigs of thyme or rosemary (I opted for thyme)
80ml of red wine vinegar
4 tablespoons of tomato pureé
400g tin of cannellini beans, drained and rinsed
4 large eggs (I only used 2 for the two of us.)
200f pack of feta, crumbled
Salt and pepper
Pre-heat the oven to 180
Heat the olive oil in a large frying pan and sauté the chorizo until it starts to release lovely orange fat. (I also added some smoked pancetta, as I happened to have some in the fridge) You may want to drain off some of the excess fat – depends how virtuous you’re feeling.
Add the onions and continue to cook until just starting to colour. Add the garlic, herbs, red wine vinegar, tomato pureé and 3 tablespoons of water. Mix well, season and cook for another few minutes.
When everything is well blended mix in the cannellini beans and stir well.
Transfer to a gratin dish of some sort. Make four (or two) wells and crack and egg in each/ Drizzle with a little more olive oil and then crumble the feta over the top. (trying not to cover the eggs)
Season with black pepper and then back in the oven for 15 minutes or so, until the eggs are cooked.
Serve hot with either some salad for extra greenery or crusty bread.