Borlotti beans in tomato sauce with eggs

Name: Borlotti beans in tomato sauce with eggs
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 serving
Ingredients: 1 kg of fresh borlotti in their pods or 300 g dried borlotti beans soaked overnight; 1 bay leaf; 3 tablespoon olive oil; 2 cups of good quality tomato sauce; A few stalks fresh parsley; ½ teaspoon chili flakes; 4 eggs; salt and pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
4
Calories
453 kcal
Course
Breakfast, Lunch, Dinner
Cuisine
Italian

Borlotti beans in tomato sauce with eggs

Ethan Patterson

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Borlotti beans in tomato sauce with eggs are one of those simple, easy dishes that you can't stop eating until you finish the whole pot.

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Ingredients

Servings

1 kg of fresh borlotti in their pods or 300 g dried borlotti beans soaked overnight
1 bay leaf
3 tablespoon olive oil
2 cups of good quality tomato sauce OR a small chopped onion, a small rib of celery, diced finely, and 2 cups canned or fresh plum tomatoes, chopped or crushed
A few stalks fresh parsley
½ teaspoon chili flakes
4 eggs
salt and pepper

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Instructions

If you are using dried beans, soak them in plenty of cold water for at least eight hours or overnight. Drain the soaked beans, put them back in a heavy saucepan with one bayleaf, cover by at least two inches with fresh water, bring to a boil and then reduce to a simmer. Cook the beans for one hour, add a pinch of salt, and then begin checking for doneness. Once the beans are cooked, pull them from the heat and leave in their cooking water.
If you are using fresh beans, shell them and then boil them in salted water with one bay leaf until tender, about 25 minutes.
Drain the water from the beans, but keep the broth for later.
If using ready-made tomato sauce, add 2 cups of tomato sauce to pan.
If making your own tomato sauce, heat olive oil in a deep saute pan and add the onion and celery and saute over a gentle flame until onion is soft and translucent, about 10 minutes. Add the tomatoes. Stir and season with parsley, chili, salt and pepper and leave the pan simmering for 15 minutes. Add the drained beans, stir and cook for another 10 minutes, adding a little of the bean broth if nesseary.
Create little nests in the sauce and crack the eggs, as you would do for shakshuka. Stir the eggs and the sauce gently if you prefer your eggs scrambled, or let them cook in the nests for whole eggs. Cook for 7 minutes on low-medium heat, until eggs are as set as you like them.
Check seasoning. Allow the beans to sit for 10 minutes (or for hours) or so before serving - though if you can wait, let the beans and sauce rest a day (but eat the eggs as soon as you can).

Nutrition Information

Show Details

Calories 453kcal (23%) Carbohydrates 52g (17%) Protein 24g (48%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 164mg (55%) Sodium 306mg (13%) Potassium 1265mg (36%) Fiber 21g (84%) Sugar 5g (10%) Vitamin A 690IU (14%) Vitamin C 3mg (3%) Calcium 141mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 453 kcal

% Daily Value*

Calories	453kcal	23%
Carbohydrates	52g	17%
Protein	24g	48%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.02g	1%
Cholesterol	164mg	55%
Sodium	306mg	13%
Potassium	1265mg	27%
Fiber	21g	84%
Sugar	5g	10%
Vitamin A	690IU	14%
Vitamin C	3mg	3%
Calcium	141mg	14%
Iron	5mg	28%