Fried white beans with poached eggs
Spain on a Fork · ♥ 2K likes · 28.4K views · 7 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can white beans
- 2 whole tomatoes
Drain the beans in a colander and rinse them; finely grate the tomatoes.
- 1 whole onion
- 4 cloves garlic
- 1 whole zucchini
Finely chop the onion, roughly chop the garlic, and cut the zucchini into small bite-sized pieces.
- water
- 8 ml white wine vinegar
Fill a saucepan with water about 3 inches (7.5 cm) deep, add the white wine vinegar, and heat on medium high.
Setting up the poaching water
- 45 ml extra virgin olive oil
Heat a large fry pan on medium with the olive oil; after a couple of minutes add the onion and garlic and stir continuously 3 to 4 minutes until the onion is translucent.
Add the grated tomato and simmer 4 to 5 minutes until thickened.
- sea salt
- freshly cracked black pepper
Add the drained beans, season with sea salt and black pepper, and fry about 15 minutes, stirring every minute or so, until lightly golden.
Lower the poaching water to a low-medium simmer, not a boil; stir a whirlpool with a whisk, add an egg, and poach 3 to 4 minutes until the white is firm and the yolk creamy.
Lift each egg onto paper towels; poach the rest the same way and season with sea salt and pepper.
- chopped fresh parsley
Spoon beans into a serving dish, top with a poached egg, and sprinkle with chopped parsley.
Plating and tasting