Diana Henry: Huevos rotos with chorizo, peppers, white beans and

Usually made with fried potatoes, here cannellini beans accompany the spicy sausage and 'broken eggs'

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Step 1

Prep time 15 minutes

Step 2

Serves

Step 3

Make the salsa so it’s ready. Put the olives and coriander in a mortar with a little salt and bash them – adding a tablespoon of oil as you do so – then add the balsamic and lemon juice, and bash again. You should have a rough mixture.

Step 4

Slice the chorizo into rounds about 1cm thick. Heat a tablespoon of the oil in a large frying pan. Cook the chorizo slices on both sides, for four minutes in total, or until golden. Lift out of the pan with a slotted spoon. You should have quite a lot of oil in the pan from the chorizo; if not, add another tablespoon with the onion and pepper. Cook over a medium heat – adjusting the temperature when necessary – until soft.

Step 5

Add the garlic, chilli flakes and some seasoning, and cook for another minute, then stir in the beans. Season and cook gently for about seven minutes, turning the beans in the oil. The mixture should be quite glossy with olive oil, not dry.

Step 6

Stir in the chorizo, then make two or three little dips in the mixture so there is space for the eggs. Crack the eggs in; ideally from a height so the yolks become ‘rotos’, but you don’t have to do that.

Step 7

Heat two tablespoons of oil in a small frying pan or saucepan and use this to spoon over the eggs until they’re cooked. This way, the beans stay moist as you don’t have to use too high a heat to cook the eggs; that’s being done by the hot olive oil.

Step 8

Sprinkle a little paprika on the yolks of the eggs and grind on some black pepper.

Step 9

Dot spoonfuls of the relish on top and serve the dish in the pan in which it’s been cooked.