Butter Bean, Sausage & Egg Breakfast Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based, hob-safe oven-proof casserole dish with a small drizzle of vegetable oil over a high heat

Once hot, add your sausages to the pan and cook for 2-3 min on each side or until beginning to brown

Meanwhile, boil a kettle

Peel and finely chop (or grate) your garlic

Peel and finely dice your brown onion[s]

Drain and rinse your butter beans

Once the sausages have browned, transfer them to a plate and set aside

Return the dish to a medium heat and add the diced onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Once the onion has softened, add the chopped garlic and ground smoked paprika to the pot and cook for 1 min or until fragrant

Once fragrant, add your chicken stock mix, drained butter beans and chopped tomatoes with 250ml [325ml] [425ml] boiled water and bring to the boil over a high heat

Once boiling, add the browned sausages to the pot, cover with a lid and put this dish in the oven for an initial 20 min

Wash your spinach

Slice your ciabatta[s] in half, then slice into 5 strips per person – these are you ciabatta soldiers

After 20 min, remove the dish from the oven and stir through the spinach

Make a well per person in the pan and crack your eggs into them

Return the dish to the oven, uncovered, for 6-8 min or until the eggs are done to your liking and the sausages are cooked through (no pink meat!) – this is your butter bean, sausage & egg breakfast bake

While the eggs are cooking, add the ciabatta soldiers to a baking tray with a drizzle of olive oil and a generous grind of black pepper

Put the tray in the oven for 3-4 min or until toasted and charred – these are your toasted soldiers