Name: Eggs in Purgatory with Borlotti Beans (Italian Shakshuka)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil, plus more for drizzling on toast; 2 tbsp butter; 1 shallot, minced; 2 garlic cloves, 1 minced and 1 halved; 1 (28-ounce) can crushed tomatoes; 1 tsp minced fresh rosemary; 2 tbsp calabrian chile paste (or 1/2 tsp red-pepper flakes); kosher salt; freshly ground black pepper; 3 cups cooked borlotti beans (or 2 15‑oz cans), rinsed; 1/4 cup grated parmesan, plus more for serving; 6 large eggs; sliced crusty bread, for serving; 1/4 cup chopped basil, for serving; red chili flakes, for serving

Eggs in Purgatory with Borlotti Beans (Italian Shakshuka)

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Make eggs in purgatory with a twist: velvety borlotti beans, Calabrian chile, jammy eggs, and crusty garlic toast for the ultimate breakfast, brunch, or dinner.

Author: Indi Hampton
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6
Category: Breakfast
Method: Stovetop
Cuisine: Italian

Ingredients

2 tbsp extra-virgin olive oil, plus more for drizzling on toast
2 tbsp butter
1 shallot, minced
2 garlic cloves, 1 minced and 1 halved
1 (28-ounce) can crushed tomatoes
1 tsp minced fresh rosemary
2 tbsp calabrian chile paste (or 1/2 tsp red-pepper flakes)
kosher salt
freshly ground black pepper
3 cups cooked borlotti beans (or 2 15‑oz cans), rinsed
1/4 cup grated parmesan, plus more for serving
6 large eggs
sliced crusty bread, for serving
1/4 cup chopped basil, for serving
red chili flakes, for serving

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Instructions

Heat olive oil and butter in a large skillet (with a lid) over medium heat. Add the shallot and cook until softened, 3- 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, rosemary, chile paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and reduce to a gentle simmer, and cook for 15- 20 minutes, or until sauce thickens and darkens. Stir in beans and parmesan and gently simmer for 5 more minutes.
Use a spoon to make 6 small wells in the sauce and crack an egg into each. Season eggs with a pinch of salt and pepper.
Cover the pan and let cook until the eggs are set, about 2- 3 minutes for runny yolks.
While eggs cook, toast the bread. Rub with the cut garlic clove, drizzle with olive oil, and season with salt and pepper.
To serve, garnish eggs with fresh basil and spoon eggs onto a plate. Serve with toast and extra parmesan and red chile flakes.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: 1
Calories: 297
Sugar: 12g
Sodium: 651mg
Fat: 15g
Saturated Fat: 5.4g
Unsaturated Fat: 8.3g
Trans Fat: 0.2g
Carbohydrates: 31g
Fiber: 5.9g
Protein: 14g
Cholesterol: 200mg

Find it online: https://www.withspice.com/blog/eggs-in-purgatory/