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Pdf1 tablespoon olive oil
1 garlic clove, smashed
1 teaspoon fresh thyme leaves, plus more to top the eggs
1 cup (260 g) canned cannellini beans, rinsed
½ cup ( 120 ml) water
Kosher salt and freshly ground black pepper
2 to 4 eggs, depending on how hungry you are
Crusty bread, toasted and oiled, for serving (optional)
Heat the oil in a small skillet over medium-high heat.
Add the garlic and thyme and cook until the garlic is
fragrant, about 45 seconds. Stir in the beans, water, and
¼ teaspoon each salt and pepper. Turn the heat up to
high and cook, stirring here and there and smashing the
beans with your spatula, until the beans are saucy and
the liquid is creamy, 2 to 4 minutes.
Using your spatula, make wells in the beans—one for
each egg. Crack the eggs into the wells one at a time, then
cover and cook until the whites are set but the yolks still
jiggle when you shake the pan a bit, 1 to 2 minutes.
Taste, garnish with thyme leaves, and season with a
little more salt and pepper. Eat right away, with toasted
and oiled bread, if you want.