Spicy White Bean Eggs in Purgatory


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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