Eggs and beans delicious single dish, rich in taste and easy to make. To prepare the eggs with beans in sauce you can use fresh beans if they are in season, or you can use dried, frozen, or if you’re in a super hurry, you can use canned beans, although honestly, the taste will not be quite the same. If you use dried beans, you’ll need to soak them in cold water the night before, so they have all night to soften and will be ready to be boiled. The cooking of the eggs is always subjective, we like them soft and enjoy sopping up with bread, if you prefer well-cooked eggs, simply cook them to your preferred level of doneness. I love eggs in all ways and enjoy them with a soft yolk to sop up, like in that recipe of EGGS SUNNY SIDE UP IN BREAD, if you love omelets check out OMELET RECIPES. Now let’s see how to make eggs and beans, and if you try them, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare Eggs and Beans
- 8.8 oz cooked beans
- 14.1 oz tomato sauce
- to taste salt
- 4 eggs
- 1.76 oz onion
- 3 tablespoons extra virgin olive oil
How to prepare Eggs and Beans
Let’s start preparing Eggs and Beans, first of all, boil the beans, then drain them and set them aside.
Clean the onion and chop it finely. Pour 3 tablespoons of extra virgin olive oil in a pan, add the onion and let it brown for a few minutes, then add the tomato sauce, season with salt and cook for 5 minutes.
Now add the previously boiled beans and let them flavor in the tomato sauce for 5 minutes. Slightly move the beans aside to create 4 wells where you will pour the eggs, spaced apart.
Cook the eggs until the white has set, the yolk cooking varies according to your taste and habits.
When the Eggs and Beans are cooked, remove from heat, adjust with salt and pepper, and serve with bread to sop up.
How to store Eggs and Beans
Store them in the refrigerator for 2 days
