Shakshuka all’Italiana

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.