Tuscan Eggs and Beans with Fennel and Tomatoes

Photo by Michael Piazza / Styled by Catrine Kelty

A hearty white bean stew, inspired by the rich bean-eating tradition of Tuscany, is the base for gently simmered eggs and a shower of fresh herbs. The stew can be made a day ahead and reheated before cracking the eggs in; stir in a bit of broth to loosen if it’s too thick. This recipe is very versatile: You can adjust the flavors by adding more chili flakes or using different herbs, like basil, thyme or marjoram. If you have any leftover beans and tomatoes, serve as a sauce on pasta with sautéed sliced sausages and grated Parmigiano Reggiano.

Serves 4

3 tablespoons olive oil
1 medium onion, thinly sliced
1 fennel bulb, cored, tough outer layer discarded, fronds reserved, bulb thinly sliced
2 cloves garlic, minced
1½ teaspoons salt
1 teaspoon pepper
½ teaspoon hot chili flakes (optional)
1 (28-ounce) can peeled Italian tomatoes (San Marzano)
1½ cup chicken or vegetable broth or water
1 (15-ounce) can cannellini beans, drained and rinsed (or 1½ cups beans cooked from scratch)
4 large eggs
1 cup fresh ricotta
3 tablespoons reserved fennel fronds, divided
2 tablespoon each chopped parsley and minced chives or other herbs of your choice

In a large deep sauté pan, heat the olive oil. Add the onion and fennel and cook until soft, about 5 minutes.

Add the garlic, salt, pepper and chili flakes (if using); stir until fragrant, 1 minute.

Open the can of tomatoes, transfer to a bowl and gently crush with your hands.

Pour the chicken stock into the can and swirl around to clean the inside of the can and get all the residual tomato out. Pour into the pan, scraping any brown bits from the bottom; bring mixture to a boil.

Add the tomatoes, return to a boil, turn down to a simmer and cook until thickened, 15–20 minutes.

Add beans and 1 tablespoon of the fennel fronds. Taste and adjust seasoning, adding more salt and pepper if needed.

Make 4 wells in the stew with the back of a spoon. Crack the eggs 1 at a time into a small bowl, then slowly pour into the wells while keeping the mixture at a bare simmer. Cover the pan and cook the eggs until the white is set and yolk still runny, about 6–8 minutes.

Meanwhile, mix the rest of the herbs together. Take half of that mixture and fold into the fresh ricotta. When the eggs are ready, sprinkle with the remaining herb mixture. Serve in big shallow bowls with a dollop of ricotta on top and crusty bread.

This recipe appeared in the Spring 2020 issue as part of a larger story on Eggs.