This was super easy and very tasty! I've seen many recipes similar to this, but they usually call for poached eggs, and there was no way I was going to attempt egg poaching in my exhausted state. Here are the basics for about 6 servings:
Sautee a diced onion, some red pepper flakes and minced rosemary in olive oil. When the onion has softened, add two cans of fire-roasted tomatoes with the juice, and 2 cans of white beans (drained and rinsed). Bring to a boil, then lower the heat to a simmer for 15 minutes. Serve in bowls, topped with one or two fried eggs per serving, grated pecorino and shredded basil. You might also want to have some crusty bread for soaking up the juices.
|Not the prettiest picture... I had already taken a few bites before I remembered to get a photo.|
I used low-sodium versions of the canned products, but feel free to use the salted versions, or add salt to taste.