200g chopped peppered salami (from a whole sausage, not from pre-sliced)

50ml sherry

2 finely diced onions

4 cloves chopped garlic

sprig or 2 of rosemary

75ml sherry vinegar

50g tomato puree

1 tbsp tomato ketchup

400g tin butter beans, drained and washed

50ml hot water

4 eggs

150g crumbled feta

50g parmesan

Serve with toast and a sprinkle of parsley


1. Fry the salami for 4 minutes, add the sherry. Cook 1min, take out of the pan

2. Cook the onion and garlic for 8 minutes on a low heat

3. Add the tomato puree, cook 8 minutes

4. Add the vinegar, water and beans and salami

5. Put into an ovenproof dish. Make 4 wells in the mix, crack in the eggs, sprinkle on feta and parmesan and bake at 180C for 15/20 minutes

6. Serve with toast and sprinkle on parsley