This has to be one of my most favorite recipes of all time and it happened a little accidentally. I found myself on Sunday morning scrambling (pun intended) when it came time to breakfast. I had eggs and bread for toast but didn’t have a breakfast meat to accompany the eggs. I launched into my pantry and dug up a can of cannelini (white) beans and a small can of tomato sauce. I knew I had about two cups of leftover homemade marinara in my refrigerator along with some fresh garlic and jalapeno peppers. The idea of a semi-fra diavolo came to mind where I would prepare a brunch-style breakfast of eggs poached in spicy tomato sauce (also known as Shakshuka) served with white beans.
I began by lightly sautéing the garlic and jalapeno pepper in olive oil in a large pan. I then added the pre-made marinara sauce (I had homemade but you can use jarred), and an additional small can of tomato sauce and heated the sauce mixture through. Once heated I added the cannelini beans (drained) and allowed the mixture to thicken for a bit. While simmering (uncovered) I added a pinch of salt, a teaspoon of onion powder, a 1/4 teaspoon of cumin and a dash of chili powder (add more if you like). Once fully incorporated I added four fresh eggs to the pan, resting them on top of the spicy tomato sauce mixture to poach the eggs.
Once the eggs were in the pan I reduced the heat and covered with a lid to poach.
I sprinkled the poached eggs with fresh ground pepper and crushed red pepper. To serve, I dished up the spicy tomato sauce and bean mixture and served two eggs on top (per serving). I served the eggs poached in spicy tomato sauce with toast points which I lightly buttered.
With each bite, the poached egg would run into the spicy tomato sauce and bean mixture. It was absolute perfection with each savory bite. Check out the complete recipe below.
- 1 tablespoon olive oil
- 1 medium-sized jalapeno, finely chopped (seeds and membrane optional)
- 2 cloves of garlic
- 2 cups of marinara sauce (homemade preferrable)
- 8 oz. of canned tomato sauce
- 15 oz. can of cannelini (white) beans
- 1 teaspoon onion powder
- 1/4 teaspoon cumin
- dash of chili powder to taste
- 1/4 teaspoon salt
- fresh ground pepper to taste
- crushed red pepper to taste
- 4 eggs
- In a large deep skillet, heat oil over medium-high heat. Add garlic and jalapeno and cook until softened, 7-10 minutes. Add marinara, tomato sauce and cannelini beans. Stir. Add chili powder, cumin and salt to taste. Lower the heat and simmer for 5 minutes or until thickened.
- Crack each egg on top of spicy tomato and bean mixtures. Cover and cook for 6-8 minutes or until the whites are set and the yolks are still runny. Remove from the heat and top with fresh ground pepper and crushed red pepper. Serve immediately with toast points.