White Bean Ragout with Poached Egg & Toast

Any fun weekend plans in store?

Whether you do or not, you should seriously consider making this.  It's fancy enough for company, and easy enough for a casual, relaxing evening at home.  Most of all, it's gooooooood.

White Bean Ragout with Poached Egg & Toast
adapted from Bon Appetit

3 medium onions, chopped
1 red pepper, chopped
1/2 cup extra virgin olive oil
salt and pepper
4 garlic cloves, 3 grated, 1 halved
2 teaspoons tomato paste
sliced grilled or toasted ciabatta
8-10 tablespoons grated pecorino romano cheese, divided
2 (15 ounce) cans cannellini beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
6 eggs, poached
2 tablespoons chopped parsley

Pulse onions and pepper in a food processor until finely chopped.  Heat oil in a large heavy skillet over medium heat.  Add onion mixture and season with salt and pepper.  Simmer, stirring often, for 30 minutes, until vegetables have softened.  Add finely grated garlic and tomato paste and cook for 3 minutes, until paste turns deep red.  Measure 1/2 cup of mixture and set aside; reserve skillet.  Transfer remaining mixture to bowl and let cool completely.

Preheat oven to 375 degrees.  Rub bread with halved garlic.  Place on baking sheet and sprinkle cheese on each slice.  Toast for about 5 minutes.  Set aside.

Heat reserved 1/2 cup mixture and beans in same skillet.  Cook for about one minute, until heated through.  Stir in 3 cups broth and bring to boil.  Simmer and scrape bits off bottom of skillet.  Cook for about 3-4 minutes, until liquid thickens.  Add tomatoes and remaining 1 cup broth.  Simmer 3-4 minutes, until tomatoes are tender.  Stir in 2 tablespoons cheese and salt and pepper.

Divide bread among bowls.  Top with bean mixture and broth.  Add egg.  Garnish with remaining cheese and parsley.  Drizzle oil on top, if desired.

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