Rainbow chard, white beans and baked eggs

Ingredients

• 1 bunch rainbow chard (about 300 g)

• 1 tbsp olive oil

• 1 onion

• 2 garlic cloves

• 1 tin cannellini beans (400 g)

• 1 tbsp tomato purée

• 1 tsp smoked paprika

• ½ lemon

• 2 eggs

• 2 slices sourdough, to serve

• Salt and pepper

Method

1. Cut the stems from the chard. Slice the stems thinly and shred the leaves. Warm the oil in a cast-iron or ovenproof pan over a medium heat, add the sliced onion and chard stems and cook for 6 minutes, until soft.

2. Add the sliced garlic, the tomato purée and the paprika for 1 minute, then the beans with half their liquid. Stir in the leaves, let them wilt for 3 minutes and squeeze in the lemon. Season.

3. Make two hollows, crack an egg into each, cover and cook on a low heat for 6 to 8 minutes, until the whites are set. Eat from the pan with the toast.