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Lupini Beans in Spicy Tomato Sauce with Poached Eggs, Parmigiano Breadcrumbs, and Basil

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Makes 4 to 6 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 2 tablespoons butter
  • 1 cup breadcrumbs or panko
  • 1/2 cup Parmigiano, grated
  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion, finely diced
  • 5 cloves garlic, minced 4-5 Calabrian chilis, minced (or, alternatively, a few teaspoons of red pepper flakes)
  • 3 cups canned crushed tomatoes
  • 1 1/2 cups lupini beans
  • 4 large eggs
  • Salt, to taste
  • Handful of fresh basil, chopped, for garnish

Instructions

  1. Prepare breadcrumbs: In a pan over medium heat, add butter. Once butter is melted, add breadcrumbs or panko to the pan. Continue to cook, stirring as you go, until golden brown. Remove from heat and stir in Parmigiano until combined. Transfer to a paper towel-lined plate and set aside.
  2. Set the oven to broil. Heat olive oil in a cast iron pan over medium heat. When shimmering, add onion, garlic, chilis, and a sprinkle of salt and sweat, stirring often to avoid any burned bits, until aromatic and on the verge of golden. Add tomatoes and lupini beans and cook for 10 more minutes. Once the tomatoes have taken on a slightly darker color, use a spatula to create “holes” for the eggs to cook in. Crack an egg into each hole, sprinkle with salt, and transfer the pan to the oven. Cook until egg whites have set completely (no longer translucent), about 4-6 minutes. Garnish with basil and breadcrumbs and serve immediately.

— Recipe by Erika Houle