Spanish Eggs are a delicious and hearty way to start the day and also make for an easy dinner. Rich in iron, protein, choline, vitamin D, selenium and an abundance of other essential pregnancy minerals and vitamins this dish is extremely tasty and satisfying.

| Serves 2-4 |

Ingredients

1 tbsp coconut oil

2 garlic cloves, crushed

1 chorizo, diced (optional)

1 x 420g can organic cannellini beans, drained and rinsed

1 x 400g can cherry tomatoes

2- 4 eggs

2-3 big handfuls of leafy greens

fresh parsley, chopped

2 tsp smoked paprika

1 tsp cumin

cayenne pepper, optional

Method

In a large frying pan, melt a tablespoon of coconut oil or ghee. Add the chorizo and cook until slightly browned.

Add the garlic and cook for a further minute or two.

Add the beans and tomatoes, as well as the seasoning and stir to combine.

Make a mould for the eggs, and crack in one egg at a time. The eggs should be distributed throughout the pan. Add a lid and cook until the eggs are cooked through.

Top with leafy greens and fresh parsley.

Serve with crusty fresh bread or toast.

A note about canned goods: If you are buying cans, opt for cans made with no lining at all — Honest to Goodness and Eden Organics are the two safest non-BPA brads. Be mindful the BPA-free cans still have a lining. And while it’s a great they’re non-BPA, it’s not so great when they’re replacing BPA with BPF. For tomatoes, given their acidity, our recommendation is to avoid cans as much as possible and opt for fresh chopped tomatoes, and passata (pureed tomatoes) or tomato paste (concentrated puree) in glass jars.