2 tablespoons harissa paste or a tandoori marinade
One 28-ounce can crushed tomatoes
2 teaspoons smoked paprika or harissa seasoning blend
1 teaspoon ground coriander
As needed: Kosher salt and freshly ground black pepper
28 oz can white beans, drained
6 slices sourdough bread
1/2 cup chopped fresh parsley
1/2 cup finely sliced scallions
6 eggs cooked sunny side up
In a large skillet, heat the olive oil and butter over medium heat. Add the onion and sauté until translucent and tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
Stir in the harissa paste or tandoori marinade and cook until fragrant, about 1 minute, stirring constantly. Add the tomatoes, stir again and bring to a simmer. Add the harissa seasoning or paprika and coriander; season with salt and pepper. Simmer until the mixture thickens slightly, 10 to 15 minutes.
Stir in the white beans and continue to simmer over low heat until the mixture is thick and stew-like. Keep warm while you prepare the toast.
Heat a large skillet over medium heat. Place the bread on a work surface and drizzle olive oil evenly over both sides. When the skillet is hot, add the bread to the pan and toast until lightly charred on both sides, about 3 minutes per side. Transfer each piece of toasted bread to a serving plate.
Remove the bean mixture from the heat and stir in the parsley and scallions. To serve, spoon some of the bean mixture over each slice of toast. Top with sunny side up egg.
Chef Notes: “This spicy stew like mix of beans is a quick and easy dinner or lunch for a cold winter day.”