eggs and beans in purgatory
TOTAL TIME: 30 minutes
SERVES: 2
Protein
4 slices bacon
6 eggs
Milk & Dairy
2 oz feta
Pantry
1 tbsp tomato paste
3 roasted red peppers, diced
1 tsp smoked paprika
1 tbsp crushed calabrian chili peppers
1 28 can whole tomatoes, crushed
1 can cannellini beans
Produce
3 cloves garlic
fresh parsley for garnish
Crisp your bacon. Slice bacon into 1 cm strips. Add to cold pan and heat to medium heat. Cook until crisp and remove bacon from pan and place on paper towel to drain, leaving pan on heat. Remove most fat from pan, leaving about 2 tbsp behind.
Start your sauce. Thinly slice garlic and add to pan. Cook for 30 seconds or until starting to brown. Add 1 tsp smoked paprika and 1 tbsp tomato paste to pan and mix well, cooking for 1 minute. Add 1 tbsp calabrian chili paste and diced red peppers to pan. Cook for 1 more minute before added tomatoes to pan, crushing the full tomatoes with your hand. Season with 1/2 tsp salt and turn heat down to medium-low to simmer for about 10 minutes.
Cook your eggs. Turn heat back to medium, add drained beans, and cook for 2 minutes stirring frequently to heat the beans up. Taste and season with more salt if needed. Take the back of a spoon and make little divots for your eggs and crack eggs in. Cook for 4 minutes, then cover and cook for 2 more minutes. If you don't want runny eggs, cook for 2 more minutes.
Remove from heat, sprinkle with your reserved bacon, crumbled feta and fresh parsley. Serve with grilled bread.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!