Baked Eggs in Greek Gigante Beans

Cook Time 1 hour plus soaking time

Serves 4

Ingredients

2 tbsp extra virgin olive oil, plus extra for drizzling

2 cups of dried gigante beans (alternatively, lima or butter beans), soaked in water overnight

1 onion, halved 

3 whole cloves of garlic

1 carrot, halved

1 bay leaf

1 tsp dried oregano

400g can of crushed tomatoes  

8 free-range eggs

Salt and pepper

To Serve

80g fetta

Crusty bread, to serve

Method

In a large pot, add the beans and enough water to cover the beans by about 5cm. Add the garlic, onion, carrot, oregano and crushed tomatoes. Bring to the boil, then lower the heat and cook for 1½–2 hours, or until the beans are very soft and creamy. Once cooked, remove the bay leaf and season generously with salt and pepper.

Preheat the oven to 180°C.

Strain some of the liquid from the beans and divide into individual dishes or one large oven-safe baking dish. Drizzle with lots of olive oil. Make 2–3 indents in the beans and crack the eggs in. Drizzle over more olive oil and bake for 8 minutes or until the eggs are just set.

Crumble fetta over the top and serve with crusty bread.