Gypsy eggs
Ingredients
- 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
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