Michael's Baked Cannellini Beans with Chirizo, Egg & Fetta

This is a lovely fragrant dish and is apparently a very good hangover fix! Considering once how much I hated cannellini beans, they really add to this delicious dish. It is easy to make and would actually make a delicious topping to some pasta. I will add though, for future reference, that Monet said, "don't like it".

(I actually halved this recipe and cooked it in 2 individual clay pot dishes I own, so we each sat on the couch with our own dish and indulged...)

*Taken from Karen Martini's 'Where The Heart Is'*

Ingredients

Olive oil, for cooking

8cm spicy chorizo sausage, diced

3 golden shallots, finely sliced

4 garlic cloves, finely chopped

4 sprigs oregano, torn

1 bay leaf

2 x 400g cans cannellini, drained and rinsed

1/3 cup (80 ml) red-wine vinegar

4 tbs tomato paste

1 x 400g can crushed tomatoes

salt flacks and freshly ground black pepper

4 free-range eggs

150g fetta

50ml extra virgin olive oil

toasted sourdough fingers, to serve

Method

Heat a little oil in a heavy based saucepan over medium heat, add chorizo and fry for 3-5 minutes. Add shallots, garlic, oregano and bay leaf and cook, stirring occasionally for 5 minutes. Stir in beans, vinegar, tomato paste, tomatoes and 2-3 tablespoons water and simmer for about 15 minutes or until thick. Season to taste.

Preheat oven to 170C. Pour mixture into a medium (1.5 litre capacity) ovenproof dish. Use the back of a spoon to make 4 holes in mixture. Crack eggs into holes.

Crumble fetta over the top, drizzle with olive oil and bake in preheated oven for 10-15 minutes or until the eggs are cooked but still runny. Serve with toasted sourdough fingers on the side.

Serves 4