Monday, September 21, 2009

Beans and Eggs

I am SO into eggs right now! I really can't think of much that I wouldn't like them in (ok, don't send me crazy ideas - I'm sure you can think of something I don't want an egg in) I've been making a pureed Bean soup and an asparagus soup both with a poached egg served on top and I love it. This recipe I adapted from my new favorite cookbook, Pintxos which has Spanish/Basque recipes. I just happened to have bought these 2 cute little cast-iron skillets a month ago, so they were perfect for this.

Piperade Braised Beans with Baked Eggs serves 2

First you have to make the piperade
1/3 cup olive oil
1 small onion chopped
2 red or yellow bell peppers chopped
3 garlic cloves chopped
3 large tomatoes chopped
Salt & pepper to taste

Saute all in a large pan for about 10-15 min. Freeze half to use later if you are making this for 2 people. 

1 cup chicken broth
1 cup dried cranberry beans (I used fresh because they are still in season and only cooked for about 30 min.)
1 slice of smoked ham chopped
2 fresh eggs
olive oil

So add the broth, beans and ham to 1/2 the piperade and cook for 1 1/2 to 2 hours or until beans are tender then season with s&p and a little cayenne if you want some heat. I divided the beans between the 2 cast-iron skillets and then made a well in the middle and cracked an egg into each. Put in a 400 degree oven and bake about 7 min or until the white is cooked, but the yolk is still a little runny. Remove and drizzle with olive oil and s&p. Serve with some crusty bread. 

1 comment:

  1. Rebecca,
    Thanks for the Beans and Eggs recipe... I like almost anything with beans and have some Iacopi Italian butter beans soaking right now. As for the eggs, I did a tomato, fava bean and egg dish a while back which is called "Sunday Breakfast" on Check it out.