George Calombaris – Gigantes with Baked Eggs

Ingredients:

• 250g gigantes beans, soaked overnight
• 1/2 brown onion, finely diced
• 1 carrot, finely chopped
• 2 sticks celery, finely chopped
• 10g dried oregano
• 10g thyme, picked
• 10g tomato paste
• 75ml sherry vinegar
• 500g chopped tomato
• 250ml water
• 1/4 bunch flat leaf parsley, roughly chopped
• 8 free range eggs
• 4 thick slices sourdough bread
• 1 head garlic, sliced in half horizontally
• Extra virgin olive oil
• Salt, to taste

Method:

1. Pre heat oven to 180 degrees C.
2. Drain soaked beans and place in a large pot, cover well with water and bring to the boil.
3. Reduce to a simmer and cook until tender. Strain and keep aside.
4. Heat oil in a pot and cook onion for 3 mins.
5. Add carrots, celery, oregano, thyme and tomato paste. Stir over a low heat for 3 minutes. Deglaze with sherry vinegar.
6. Add tomatoes and water and bring to the boil. Stir in beans
7. Cover with foil and bake for 1 hour at 180 degrees C.
8. Spoon hot gigantes in 4 dishes, drizzle each with parsley, olive oil and sprinkle with sea salt.
9. Bake for 8 mins in the oven.
10. Meanwhile brush sour dough with olive oil and grill until golden. Rub with garlic. Serve immediately.