Gypsy eggs recipe
 Baked eggs in a rich tomato and chorizo sauce makes a brilliant brunch dish. Top with crispy Parma ham and Parmesan for ultimate indulgence. 110g/3½oz cooking chorizo, finely chopped2 banana shallots, finely chopped1 clove garlic, finely chopped2 tsp sherry vinegar 300g/10½oz chunky passata15g/½ oz kale, stems removed, roughly chopped 75g/2¾oz cooked cannellini beans (tinned is fine)8 free-range eggs 4 sourdough bread slicesolive oil, for drizzling100g/3½oz Parma ham20g/¾oz basil or wild garlic, finely choppedhandful freshly grated Parmesanrock salt and freshly ground black pepper sprig of basil, to serve 110g/3½oz cooking chorizo, finely chopped 2 banana shallots, finely chopped 1 clove garlic, finely chopped 2 tsp sherry vinegar 300g/10½oz chunky passata 15g/½ oz kale, stems removed, roughly chopped 75g/2¾oz cooked cannellini beans (tinned is fine) 8 free-range eggs 4 sourdough bread slices olive oil, for drizzling 100g/3½oz Parma ham 20g/¾oz basil or wild garlic, finely chopped handful freshly grated Parmesan rock salt and freshly ground black pepper sprig of basil, to serve Method Preheat the oven to 200C/180C Fan/ Gas 6. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp.Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve. Preheat the oven to 200C/180C Fan/ Gas 6. Preheat the oven to 200C/180C Fan/ Gas 6. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp. Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve. Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve.