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  • Brittany Aldridge

Beany Purgatory

My “Beany Purgatory” recipe is based on the Italian dish Uova Piccante In Purgatorio (eggs in purgatory). As you’ve probably guessed from the [very silly] name, my recipe includes beans in the rich tomatoey sauce. All the ingredients in the recipe are simple, and things you’re most likely to have in the fridge or pantry so this makes for a very easy and quick weeknight meal. It’s also healthy, hearty and delicious (I like to grate copious amounts of parm over mine!!). Please enjoy and let me know what you think!

This recipe will serve 2-3 people, add an additional egg for 4!


  • 4 tablespoons of extra virgin olive oil, divided

  • 2 tablespoons of red wine vinegar

  • 1 teaspoon turmeric

  • 2 teaspoons chilli flakes

  • 2 teaspoons dried oregano

  • 1 teaspoon cumin seeds

  • 2 celery stalks, thinly sliced

  • 1 carrot, diced

  • 1 brown onion, thinly sliced

  • 1 can of cannellini beans

  • 2 garlic cloves, finely chopped

  • 2 teaspoons of salt

  • freshly cracked black pepper, to taste

  • 3 tomatoes, chopped

  • 1 large bunch spinach or kale, washed and roughly chopped

  • 5 large eggs

  • Parmesan cheese, grated


  • Preheat the oven to 200°C fan forced or 220°C/425°F. In a large ovenproof saucepan or shallow Dutch oven, on medium heat, add the 2 tablespoons of olive oil, oregano, turmeric, cumin, chilli flakes, onion, celery, carrot, and garlic; and cook, stirring occasionally until vegetables are soft and fragrant, around 7 minutes.

  • Next, add the spinach or kale, salt and pepper, and cook stirring occasionally until the greens are wilted.

  • In a blender (I used a nutribullet) add tomatoes, salt, pepper, relaxing olive oil, 1 cup of tap water and red wine vinegar. Blend until it’s a smooth liquid then add immediately to the pan, followed by the beans. Reduce heat to low and simmer for 20 minutes until slightly reduced, stirring occasionally.

  • Using the back of a spoon, create dips in the sauce and gently crack the eggs into each. Place pan in the oven and cook until the eggs are set but the yolks still soft about 7 or 8 minutes.

  • To serve; sprinkle over grated Parmesan cheese and enjoy!

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