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.
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.
The Carnivore-Vegivore Table:
Add thick-cut lardons or chorizo.
Black-Eyed Pea Ragout with Frisée and an Egg: #SundaySupper
- 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
- 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.