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Author Notes: Sometimes, when food magazines publish feature articles plush with three consecutive pages of food photography, I don't even bother to read the recipes. I just look at the pictures, decide what looks the loveliest, and then set about recreating it in my head. Such was the case with this toast. In the end, the only similarity is holds to the original picture is the presence of bread, tomatoes and beans. Anyway, it tastes pretty good. —Cristina Sciarra
- 2 1/2 tablespoon of olive oil, divided
- 5 cloves of garlic, divided
- 2 (lamb) chorizo sausages
- 1/2 cup red wine
- 2 tablespoons sweet vermouth
- 1 14-ounce can white beans
- 1 6-ounce can tomato paste
- 2 sprigs of oregano
- 2 cups grape tomatoes
- sea salt, black pepper
- 2 sprigs thyme
- 1 loaf French levitan bread
- 6 eggs, as fresh as possible, at room temperature
- Add 1/2 tablespoon of the olive oil to a medium-sized Dutch oven. Turn the heat to medium. Thinly slice 3 cloves of the garlic. When the oil is warm, add the garlic slices. Saute for a minute or so, until fragrant.
- Meanwhile, slice the chorizo sausages crosswise into bite-sized pieces. (I used lamb, because it's what I had, but any chorizo will do. Another thing to note--if the sausage is a bit frozen, it will make slicing it a lot easier.)
- When the garlic is smelling heavenly, add the chorizo. Cook it, stirring occasionally, until it is cooked through.
- Add the wine and the vermouth, and let it cook away happily for a few minutes, until the liquid has reduced a bit. Add the white beans, and given them a little stir.
- Add the tomato paste, as well as 1 cup of water and the oregano. Reduce the heat to a simmer, and cover the pot with a lid. Let everything cook away for about 2 hours, checking on it occasionally. If it looks like it's drying out, add more water. (When you finish cooking, you can add some salt, to taste.)
- Preheat the oven to 400F. Wash and dry the grape tomatoes, and then thinly slice 1 more clove of garlic.
- Toss together the grape tomatoes with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, the 1 sliced garlic clove and the thyme. Spread them on a parchment paper-lined baking sheet. Move the baking sheet to the oven, and cook the tomatoes for about 25 minutes, or until they start to burst. Turn off the oven.
- Slice up the loaf bread into fairly thick slices, and then move them to the toaster. When they are toasted to your liking, rub them all down with the last clove of garlic. Drizzle with the remaining olive oil.
- Lastly, poach the six eggs in barely simmering water.
- Place 1 piece of toast on each plate. Top with a generous spoonful of the beans/chorizo. Place a spoonful of the grape tomatoes on top of that. Finally, top the whole thing with 1 of the poached eggs.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring