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eggs and beans in purgatory beside the bean book

Beans & Eggs in Purgatory

Kristin
When the environment is wild, keep it simple with this classic skillet dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Soaking Time 6 hours
Total Time 7 hours 5 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 489 kcal

Equipment

Ingredients  

  • 2 tablespoon Giadzy olive oil
  • 3 cloves garlic thinly sliced
  • 2 anchovy fillets minced, optional
  • 1 tablespoon capers drained
  • ½ teaspoon red pepper flakes or to taste
  • ½ yellow onion chopped
  • 28 oz whole tomatoes roughly chopped and juice reserved
  • 1 ½ cups Purgatorio beans drained, or small white beans such as Alubia Blanca or Marcella
  • salt
  • fresh black pepper
  • 1 tablespoon unsalted butter
  • 4 eggs
  • ¼ cup Parmesan cheese grated
  • 4 slices crusty bread for serving
  • 1 handful fresh oregano or basil or parsley, chopped
  • 1 bay leaf

Instructions 

  • Cook the Beans: Wash your hands with soap and water. Transfer the beans to the pan. Add enough water to cover the beans (about 2 inches higher) and a bay leaf. Turn the burner on high heat. Once the water begins to boil, turn the heat down to medium-low and let the beans simmer.
    Cook the beans until softened, anywhere between 30 minutes and a couple of hours. The length of time will depend on whether you soaked the beans and for how long.
  • Prep the Other Ingredients: Use a knife and a cutting board to thinly slice the garlic, mince the anchovy filets, and chop the onion, oregano, and canned tomatoes. Use a cheese grater to grate the Parmesan. Place everything in clean bowls and set aside.
  • Cook the Garlic, Anchovies, Capers, & Red Pepper Flakes: Heat the oil in a large skillet over medium heat. Add the garlic, anchovies, capers, and red pepper flakes to the pan. Cook for 1 minute, or until the garlic turns golden brown at the edges.
  • Add the Onion, Tomatoes, Beans, Salt, & Pepper: Add the onion, tomatoes with their juice, and beans to the pan. Season with the salt and black pepper. Turn the heat to medium-low and simmer for 15 minutes, or until the tomatoes thicken into a sauce.
  • Stir in the Butter: Stir in the butter. Taste the sauce, adding more salt, pepper, or red pepper flakes as desired.
  • Add the Eggs & Parmesan: Make an indentation in the sauce for each egg. Carefully crack the eggs into their spots. Sprinkle the Parmesan over top. Partially cover the pan and cook for 5 to 7 minutes for somewhat loose egg yolks or until they are cooked to your liking.
  • Prepare the Bread: Toast the bread. Drizzle olive oil over the bread. Sprinkle salt and anything else you like over top.
  • Sprinkle with Oregano & Serve: Sprinkle oregano over the beans and eggs in purgatory. Serve it with the bread for a hearty, classic meal.

Notes

  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove
  • See more guidelines at USDA.gov.
  • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/eggs-in-purgatory

Nutrition

Calories: 489kcalCarbohydrates: 61gProtein: 24gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 177mgSodium: 899mgPotassium: 937mgFiber: 8gSugar: 9gVitamin A: 689IUVitamin C: 20mgCalcium: 271mgIron: 8mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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