- Good olive oil, for cooking and drizzling
- 1 cup thinly sliced yellow onions
- ½ cup diced carrots
- ½ cup diced celery
- 1 cup cubed sweet potato or yam
- 1 garlic clove, minced
- 2 tsp fresh thyme, chopped
- 1 can of whole San Marzano tomatoes, blitzed with an immersion blender
- ½ teaspoon crushed red pepper flakes2
- 1 cup cooked or canned navy beans
- 4 extra-large eggs
- ¼ cup crumbled goat cheese
- 1½ teaspoons minced fresh parsley
- Flaked sea salt (such as Maldon) and freshly ground black pepper, to taste
- 2 to 4 slices toasted country bread, for serving
Step 1: Sauté the Base
Heat 1 tablespoon of olive oil in a medium (10-inch) sauté pan over medium heat. Add the onions, carrots, celery, and sweet potato. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and just starting to brown.
Step 2: Add Flavour
Stir in the garlic, crushed red pepper flakes, and thyme, cooking for another minute until fragrant (but don’t burn the damn garlic hehe).
Step 3: Simmer the Sauce
Add the blitzed tomatoes and navy beans to the pan, stirring to combine. Bring to a gentle simmer and cook over medium-low heat for 15–20 minutes, letting the flavours meld and the sauce thicken.
Step 4: Add the Eggs
Carefully crack each egg into a small bowl. Using the edge of the bowl, make a slight indentation in the sauce and slide in the egg, one at a time, spacing them evenly around the pan. Cover the pan tightly and cook over medium-low heat for 4–6 minutes, until the egg whites are set but the yolks are still gorgeously runny.
Step 5: Add the Finishing Touches
Sprinkle the goat cheese over the eggs, along with a generous pinch of sea salt and black pepper. Drizzle a little olive oil over the top for good measure. Pop the pan under the broiler for 2–3 minutes until the cheese is golden and the sauce is bubbling.
Step 6: Serve Like a Pro:
Sprinkle the finished dish with parsley and bring it straight to the table. You can carefully spoon two eggs per person into shallow bowls, ladling sauce around them, or—my preferred method—plop the whole pan down on the table with a stack of toasted bread and a simple green salad. Let everyone help themselves.
I’ve been serving this dish at Mon Pitou for over two years now, and let me tell you—it became a crowd favourite very quickly. There’s just something about softly baked eggs nestled in rich, garlicky tomato sauce with creamy goat cheese on top that makes people stop mid-bite and say, “Okay… what is this magic?”
It’s hearty, yes—but still feels elegant. Like something you’d serve at brunch with linen napkins and good coffee, even if you’re in slippers. And please don’t skip the toasted bread—it’s absolutely essential for scooping up every last bit of that saucy, cheesy goodness. I’ve seen people practically lick the bowl (and honestly, I support it).
Serve with a little side of tossed greens if you want to pretend you’re being balanced. But let’s be real—you came for the baked eggs, and I don’t blame you. Enjoy! xx
