This dish reminds me of travelling in Morocco with an Italian twist. It will be on the Della Tavola menu once we launch brunch. –Elisa Zenari, Dalla Tavola Zenari
| 2 T | extra-virgin olive oil |
| 2 cloves | garlic, thinly sliced |
| 1 sprig | rosemary, chopped |
| 1 c | cannellini beans, rinsed |
| 1 c | tomato sauce (homemade or store bought) |
| ½ c | heavy cream (or leftover cream sauce) |
| kosher salt, freshly ground pepper to taste | |
| 2-4 | large eggs |
| 4 slices | prosciutto, or chopped sliced prosciutto |
| flaky sea salt to finish |
Heat oil in a medium skillet over medium heat. Cook the garlic and rosemary, tossing until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic.
Add the beans and tomato sauce to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and lots of pepper and bring to a simmer. Toss in prosciutto slices then crack eggs into bean mixture and season them with kosher salt. Cover (a baking sheet works great if you don’t have a matching lid) and cook until the white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat. Finish with sea salt if desired. Serve with bread.
Serves 2-4.