• 15ml olive oil
  • 2 shallots sliced finely
  • 25ml white wine
  • 500ml chopped Italian tomatoes
  • 15ml tomato paste 
  • 1 can berlotti paste
  • 50g Puy lentils drained
  • 1 bunch chopped basil
  • 3 large eggs
  • 100g Hellers Spanish Chorizo Sausage, cubed
  • 500g Mainland Creamy Feta, crumbled
  • Herbs for garnish


  1. Sweat the shallots in a heavy-based ovenproof pan
  2. Add the white wine and garlic and reduced by haldf, add the shopped tomatoes and tomato puree along with the beans and lentils and simmer for 20 minutes
  3. In a separate pan, sear the chorizo and keeping the oil, add to the tomato sauce
  4. Add the basil and allow to simmer for another 5 minutes before cracking the eggs on top. Place in the oven until the eggs are poached nicely, about 5-6 minutes
  5. Top with Mainland Creamy Feta


Portion yield - 1

The Result