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 Tbsp extra-virgin olive oil
- 1/2 cup thinly sliced shallots
- 1 1/2 tsp minced Serrano pepper
- 1 Tbsp coarsely chopped roasted garlic
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 2 1/2 cups cooked black-eyed peas
- 1/3 cup halved cherry tomatoes
- 2 - 3 Tbsp water
Potatoes, Frisée and Egg
- 1/4 cup high-temperature cooking oil
- 4 Yukon potatoes thinly sliced
- 1/8 tsp sea salt
- 1 Tbsp sherry vinegar
- 4 small heads frisée
- 1 Tbsp 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 1/2 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 says
Awesome recipe Susan! Simply awesome.
Jen says
Now this sounds amazing!
Gwen @simplyhealthyfamily says
This looks wonderful, exactly the kind of meal I love!
Liz says
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 says
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 says
Looks so healthy!
Diana @DandelionGreensBlog says
What a creative marriage of styles and flavors… simply delicious!
Sam @ PancakeWarriors says
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 says
You had me with the egg on top! This looks delicious! On my list to try!
Marlene @Nosh My Way says
Anything with an egg on top is number one in my book.
Amanda says
Such an elegant looking dish!
CarriesExpKtchn says
What a great looking recipe Susan. I’ll be trying this one very soon. Thanks for sharing!
Lynda says
This looks great. Love everything about it!
Kimberly Henricks says
Yum, yum, yum! I love everything about this recipe. And I would totally put an egg on it … and add chorizo too! Delish!
Kirsten says
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 says
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 says
This one is my favorite! I love the uniqueness of this recipe.
cathy branciaroli says
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 says
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 says
Oh wow! This looks so good! Like wish I could eat it right now good!
Wendy, A Day in the Life on the Farm says
Wow what a great brunch dish!
cheri says
Hi Susan, I’m a huge bean lover, love how you served this with an egg.
Tara Noland says
That is gorgeous and I love that you topped it all off with an egg!
Oui, Chef says
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 says
This is a GREAT use for black eyed peas!
Cindys Recipes and Writings says
So many layers of flavors! Love it!
Norma Chang says
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 says
I am all about greens and eggs lately and I love the addition of beans YUM!!