This comes from David Tamarkin via Mark Bittman and is an easy and really tasty way to have eggs for dinner. Filled with flavor and served with warm pita bread, this makes any dinner interesting and filling.
For 2 people you’ll need x1 medium onion (finely chopped), x2 garlic cloves (crushed and/or chopped), 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp black pepper, 1 Tbsp lemon juice, 1/2 cup chopped fresh parsley, x1 15 oz can of white beans (drained and wash but save the liquid!), 1 to 1-1/2 cup bean “stock” (i.e. the liquid from the canned beans + some water), salt, olive oil, x4 eggs and pita bread.
Warm pita bread in a pre-heated 350 oven.
In a cast iron skillet heat the olive oil over medium heat. Add the chopped onions and sauté until just browning – about 5-6 mins. Add garlic, cumin, paprika and pepper and stir well – about another 2 mins.
Add beans, water/bean “stock,” 1/4 c parsley, lemon juice and a good grinding of salt. Turn up the heat to high and allow to simmer until reduced well – there still should be some liquid, but the beans should not be “swimming” – 6-8 mins.
Turn down the heat to medium, crack the eggs into a small bowl and then gently slide them into the pan. Grind a small amount of salt over each egg. Cover the skillet and allow to cook over medium/low heat until the eggs are just beginning to harden – about 3-4 mins. Don’t over cook them!
Add the remaining fresh parsley to the pan just before serving.
Serve in warmed bowls with warm pita bread.