Soft yolks, crispy edges and creamy white beans: chili oil and bright pickled shallot give this simple main dish just the right amount of heat and acidity.
This dish is all about contrast: the white bean cream is soft and mild, while the eggs fry up crispy on the outside and stay soft inside. Chili oil adds warmth and a spicy, sometimes slightly smoky flavor; the shallot, with its vinegar, brings a bright counterpoint. Don’t mash the beans completely smooth: a coarse purée adds more texture and keeps the dish interesting alongside the soft yolk.
Dried white beans work well, but they need to be soaked and cooked for longer. For a quick meal, drained beans from a can or jar are convenient. Rinse them if you want a less salty flavor, and taste the cream before adding more salt. Cannellini beans are creamy and hold their shape reasonably well; other white beans, such as butter beans, make a softer purée. Lemon zest makes the cream more aromatic, while the juice mainly adds freshness.
A properly hot frying pan helps the egg whites set quickly and their edges turn golden brown. Use enough oil to thinly coat the bottom of the pan, and fry the eggs one at a time or with enough space between them. Spoon hot oil over the egg white, not the yolk: this cooks the top while allowing the yolk to stay soft. Turn down the heat if the edges darken before the white has set. The exact cooking time depends on your pan and how cold the eggs are.
The pickled shallot starts to take on flavor while you heat the beans. White wine vinegar is bright and mild; apple cider vinegar also works, though it tastes a little fruitier. If you don’t have chili oil, use a neutral oil with chili flakes and let it infuse briefly, or serve the flakes on the side for less pronounced heat. Don’t add extra garnishes that would throw off the balance: the three standout elements here are beans, egg and acidity.
Serve the warm beans straight away with the eggs on top, so the crispy edges don’t soften. Bread is handy for scooping up the cream and yolk; a simple green salad makes a good match if you want a fresher meal. Quickly cover and refrigerate leftovers, and eat them within two days. Reheat only the beans gently; a reheated fried egg will lose its soft yolk and crispy edge.
Mix the shallot with the white wine vinegar, 2 tablespoons water, the sugar and a pinch of the salt. Set aside while you prepare the rest.
Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Add the garlic and cook for 30 seconds, without letting it brown.
Add the white beans, 75 ml water, the lemon zest and lemon juice. Heat for 5–7 minutes and roughly mash the beans with a potato masher or fork. Stir in the remaining olive oil and season with the rest of the salt and the black pepper. Keep warm over low heat.
Heat a thin layer of oil in a frying pan over medium-high heat. Fry the eggs in batches, leaving space between them, until the edges are golden brown and crispy and the whites have set. Carefully spoon a little hot oil over the egg white, keeping the yolk clear. Repeat with the remaining eggs.
Divide the warm beans between two plates. Place two eggs on each plate, spoon the chili oil over them and add the drained pickled shallot. Serve immediately.
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