Gypsy eggs

By Paul Ainsworth From Saturday Kitchen 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 …