2 x large eggs
1 x tin drained cannellini beans
1 x small piece Persian feta
2 x tins crushed tomatoes
1 tsp cumin
1 tsp smoked paprika
1 x small chorizo diced
1 x crushed garlic clove
Using a large terracotta dish heat up olive oil, sauté the garlic then add the spices and cook out for a minute.
Add the chorizo and cook for a further few minutes
Then add the beans followed by the crushed tomatoes. Leave in oven for at least 10 minutes for all of the flavours to develop.
Once the liquid has reduced crack your two eggs on the top of your stew returning to the oven to cook the eggs watching them as you only want the yolks to be just set.
When ready finish with crumbling fetta on top with a drizzle of olive oil.