Eggs in Purgatory with White Beans
Eggs in Purgatory with White Beans is an easy, hearty dish that's just as delicious for dinner as it is for breakfast! This recipe uses pantry ingredients to create a comforting and healthy dish you'll love.
Ingredients
- 2 Tablespoons olive oil
- 2 Garlic cloves minced
- 2 Fresh red chilies (or ½ teaspoon red pepper flakes) minced
- 1 Tablespoon tomato paste
- 1 (15 ounce) Can crushed tomatoes
- 1 Sprig fresh oregano (or ¼ teaspoon dried oregano) finely chopped
- Kosher salt to taste
- 1 (15 ounce) Can Cannellini beans (or other white beans) drained and rinsed
- 4 Large eggs
- Black pepper to taste
- Flaky salt to taste
- Pecorino Romano grated, to taste
- Fresh basil torn
- Toasted Ciabatta (or other crusty bread)
Instructions
- Heat the olive oil in a pan over medium. Add the garlic and chilies, cook until just fragrant. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes and oregano and season with salt to taste. Cook for 10 minutes, stirring occasionally. Add the beans and cook for an additional 5 minutes.
- With the back of a spoon, make 4 small divots in the sauce and pour an egg into each one. Cover the pan with a lid and lower the heat to medium low. Cook until the egg whites are set and the yolks are somewhere between runny and jammy, about 5 minutes.
- Season the eggs with black pepper and flaky salt. Top with Pecorino and plenty of fresh basil. Serve with toasted ciabatta.
- Enjoy!
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