Spicy White Bean Eggs in Purgatory

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


Adapted from Our Salty Kitchen

Course Breakfast
Prep Time 25 minutes
Servings 4


  • 2 tbsp avocado or olive oil
  • 1 sweet onion, small, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 to 1 tsp red pepper flakes (depending on your spicy desire)
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • pinch cinnamon
  • 1 28 oz can whole peeled tomatoes, mashed (but not completely)
  • 2 tbsp chopped parsley, divided
  • 1 14 oz can cooked cannelini or white navy beans, drained and rinsed
  • 2 cups spinach, chopped
  • 6 eggs
  • pinch sea salt & pepper


  1. Heat oil in a skillet over medium heat until hot. Add onion, stirring frequently for 5 mins. Add the garlic and saute for 1 min.

  2. Add red pepper flakes, oregano, cinnamon, and paprika. Stir in until fragrant, about 1 min.

  3. Reduce heat to low and add the tomatoes, 1 tbsp chopped parsley, salt & pepper. Stir to combine and simmer 10 mins.

  4. Add white beans and spinach, stir, and simmer for 5 more mins.

  5. Make a well (circle) in the tomato sauce. Crack an egg and carefully pour it in. Continue to do this with the next 5 eggs - making wells and adding an egg, one at a time. You can spoon some of the tomato sauce over the white of the eggs. Season the eggs with a bit of salt and pepper.

  6. Increase heat to medium. Simmer until the whites are set, but the yolks are runny. This will take about 7 to 8 mins.

  7. Sprinkle with remaining parsley. Portion onto plates.

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