We're celebrating beans this week at #SundaySupper, but first a word about eggs. I have a weakness for things topped with a fried egg. Sautéed greens, Brussels sprouts hash, and pasta - it's all good. I draw the line at pie, and probably ice cream, but I'm on board for almost anything else. This dish is my latest - it's about getting beans and eggs together. Think Mexico's Huevos Rancheros and France's Salade Lyonnaise hooking up and having a baby.
Cooking Tips:
The ragout can be made a few days ahead, making this a fast meal to pull together for either a brunch or casual dinner, and feel free to use white navy beans if that's your preference.
For the Meat-Eaters at the Table:
Add thick-cut lardons or chorizo.
Black-Eyed Pea Ragout with Frisée and an Egg: #SundaySupper
Ingredients
Bean Ragout
- 1 tablespoon extra-virgin olive oil
- ½ cup thinly sliced shallots
- 1 ½ teaspoon minced Serrano pepper
- 1 tablespoon coarsely chopped roasted garlic
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- 2 ½ cups cooked black-eyed peas
- ⅓ cup halved cherry tomatoes
- 2 - 3 tablespoon water
Potatoes, Frisée and Egg
- ¼ cup high-temperature cooking oil
- 4 Yukon potatoes thinly sliced
- ⅛ teaspoon sea salt
- 1 tablespoon sherry vinegar
- 4 small heads frisée
- 1 tablespoon unsalted butter
- 4 large eggs
Instructions
- Heat up the olive oil in a heavy bottomed pot over medium-high heat - I use my Le Creuset. Sauté the shallots, Serrano, roasted garlic, oregano, and salt for 5 minutes - or until the shallots and pepper are softened.
- Add the legumes, tomatoes and water, and cook for another 10 minutes, or until the black-eyed peas are hot.
- Heat the cooking oil in a large sauté pan over medium-high heat, and sauté the potatoes until they begin to crisp - about 7 minutes. Pour out all the oil leaving 1 tablespoon in the pan. Add the sherry vinegar and the frisée. Swish around the pan until wilted.
- Melt the butter in a skillet for frying eggs over medium heat. Break open the eggs into the pan and flip after about 1 ½ minutes. Cook to the amount of doneness desired.
- To assemble: lay one-fourth of the fried potatoes on a plate and top with one small frisée head. Spoon one-fourth of the beans over the frisée, and top with the egg. Serve warm.
Renee
Awesome recipe Susan! Simply awesome.
Jen
Now this sounds amazing!
Gwen @simplyhealthyfamily
This looks wonderful, exactly the kind of meal I love!
Liz
Your bean ragout alone sounds amazing, but the way you've combined it with potatoes, eggs and greens have kicked it up to magnificent!!!
The Ninja Baker
Oh my goodness, Susan. You are a chef lady after my own heart...Egg on top of anything including white rice is the best. And yes I'd probably draw the line at ice cream, too =)
Sue Lau
Looks so healthy!
Diana @DandelionGreensBlog
What a creative marriage of styles and flavors... simply delicious!
Sam @ PancakeWarriors
Oh my stars this looks fantastic. I love the runny egg and the frisee salad paired with this beautiful bean ragout!! The flavors sound perfect together and those crispy potatoes, yum!!
Valerie Cathell Clark
You had me with the egg on top! This looks delicious! On my list to try!
Marlene @Nosh My Way
Anything with an egg on top is number one in my book.
Amanda
Such an elegant looking dish!
CarriesExpKtchn
What a great looking recipe Susan. I'll be trying this one very soon. Thanks for sharing!
Lynda
This looks great. Love everything about it!
Kimberly Henricks
Yum, yum, yum! I love everything about this recipe. And I would totally put an egg on it ... and add chorizo too! Delish!
Kirsten
Susan,
A fried egg makes so many things better!
This dish looks wonderful and I think the combination of flavors and textures would rock.
Thanks!
Lauren @ Sew You Think You Can Cook
Yep, putting a fried egg on top will help sell my husband on just about anything! I bet chorizo would be great in this, but totally not necessary.
Christie
This one is my favorite! I love the uniqueness of this recipe.
cathy branciaroli
Susan, I know that eggs go over with almost anyone, and the French just adore them for dinner, so this should be a hit across the board.
Patricia @ Grab a Plate
I'm with you on "eggs-on-almost-everything!" This dish looks fab and I love that you used black eyed peas - a great reminder to pick some up!
Tammi @Momma's Meals
Oh wow! This looks so good! Like wish I could eat it right now good!
Wendy, A Day in the Life on the Farm
Wow what a great brunch dish!
cheri
Hi Susan, I'm a huge bean lover, love how you served this with an egg.
Tara Noland
That is gorgeous and I love that you topped it all off with an egg!
Oui, Chef
I've really been trying to cook with more beans lately, they are so tasty, healthy and versatile. Love this dish, Susan...everything is better with a runny egg on top!
Sarah
This is a GREAT use for black eyed peas!
Cindys Recipes and Writings
So many layers of flavors! Love it!
Norma Chang
I just bought some black-eyed peas so this is a timely recipe. Love the combination of potatoes and frisee. Will have to leave out the serrano peppers as they do not agree with me.
Bobbi's Kozy Kitchen
I am all about greens and eggs lately and I love the addition of beans YUM!!