At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
  • Shop
  • Travel
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Healthy Side Dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Collaborate
subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Collaborate
ร—
Home ยป Recipes ยป Gluten-free Recipes

Borlotti beans in tomato sauce with eggs {GF}

By: kseniaprints ยท Updated: Sep 16, 2022 ยท This post may contain affiliate links.

  • Facebook
  • Flipboard
  • X
Jump to Recipe Pin Recipe
You simply can't stop eating these borlotti beans in tomato sauce with eggs. They're saucy, spicy and so meaty!

Borlotti beans in tomato sauce with eggs are one of those simple, easy dishes that you can't stop eating until you finish the whole pot.

A couple of weeks back, I started talking to you guys about those meals you make on auto-pilot at the end of a busy workday. What I didn't mention is that in our house, those auto-pilot meals often become frequent flyers. Like unwanted guests, they stay well past their welcome, using up all of your eggs and leaving dirty stains and bowls all over your mosaic-inlaid table. You want to get rid of them, to ask them to leave politely; but each time you try, you find yourself strangely realizing that you kind of like having them around. After all, they save you the hassle of making plans for Friday night.

You simply can't stop eating these borlotti beans in tomato sauce with eggs. They're saucy, spicy and so meaty!

Just like these guests, the repeat dishes in our house make cameos at a frequency that, really, would be embarrassing for any aspiring chef. Once I make a dish we like, I often myself unable to think of anything other than the need to taste it again. I go through periods of binging on delicata squash salads, or almond cakes, or banana bread. In Hanukkah, I usually come up with one variation on latkes, and then proceed to eat it every. single. day for a week. Like I said - it's embarrassing.

And in the true tradition of regurgitating a dish to death, we made these borlotti beans in tomato sauce four different times. In the span of two weeks. And the only reason we stopped was because I went away for a month.

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get more great recipes and tips from me each week!

You simply can't stop eating these borlotti beans in tomato sauce with eggs. They're saucy, spicy and so meaty!

But what was so good about these borlotti beans in tomato sauce, you ask? In truth, nothing special. I adapted them slightly from a recipe by the above-mentioned Rachel Roddy of the blog Rachel Eats (and now, the book My Kitchen In Rome), whose writing I read with the religious zeal usually displayed by Buddhist monks.

You simply can't stop eating these borlotti beans in tomato sauce with eggs. They're saucy, spicy and so meaty!

My Kitchen in Rome: the Writing of Rachel Roddy

Rachel's kitchen looks the way I always wanted mine to be: a dark, stained wooden counter, covered with heavy white ceramics with blue borders, besides a well used, well-loved gas stove. Her sink is always full of exactly the kind of vegetables I want to eat: lush and wild, Italian produce by the bushel spilling over the edges.

And her words are exactly the words I hope to evoke in my writing: honest and targeted, they reach into your stomach and grab you by the guts, leaving you reeling.

You simply can't stop eating these borlotti beans in tomato sauce with eggs. They're saucy, spicy and so meaty!

What are Borlotti Beans?

For this recipe I used fresh borlotti beans (also known as cranberry beans for their lovely colouring), though you could just as easily use dry borlotti beans, or even canned white beans in a pinch.

I used canned homemade tomato sauce I already had on hand, but you could easily whip up a tomato sauce on the spot, or use a jar of your favourite store-bought stuff.

I added scrambled eggs because I have a thing about egg texture, but you could add a poached egg, or a scrambled egg, or a fried egg. Just make this dish.

You simply can't stop eating these borlotti beans in tomato sauce with eggs. They're saucy, spicy and so meaty!
You simply can't stop eating these borlotti beans in tomato sauce with eggs. They're saucy, spicy and so meaty!

There was nothing special about these borlotti beans in tomato sauce with eggs that would justify making them four times in a week.

But somehow, when we sat on the couch on a stormy night, lapping these up with spoons and sopping up the leftovers with crusty bread, our lips smacking and tongues licking tomato sauce leftovers, none of that mattered. We helped ourselves to another bowl. And another one.

You simply can't stop eating these borlotti beans in tomato sauce with eggs. They're saucy, spicy and so meaty!

And the next day, we made them again.

And again, the following week.

And we would still be eating these borlotti beans with tomato sauce and eggs if we hadn't become obsessed with delicata squash.

If you try these borlotti beans in tomato sauce, let me know how you liked them. Just don't blame me if they become repeat meals in your home, too.

You simply can't stop eating these borlotti beans in tomato sauce with eggs. They're saucy, spicy and so meaty!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Borlotti beans with tomato sauce and egg

Borlotti beans in tomato sauce with eggs

Ksenia Prints
Borlotti beans in tomato sauce with eggs are one of those simple, easy dishes that you can't stop eating until you finish the whole pot.
5 from 6 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prevent your screen from going to sleep
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Breakfast, Dinner, Lunch
Cuisine Italian
Servings 4
Calories 453 kcal

Ingredients
  

  • 1 kg of fresh borlotti in their pods or 300 g dried borlotti beans soaked overnight
  • 1 bay leaf
  • 3 tablespoon olive oil
  • 2 cups of good quality tomato sauce OR a small chopped onion, a small rib of celery, diced finely, and 2 cups canned or fresh plum tomatoes, chopped or crushed
  • A few stalks fresh parsley
  • ยฝ teaspoon chili flakes
  • 4 eggs
  • salt and pepper

Instructions
 

  • If you are using dried beans, soak them in plenty of cold water for at least eight hours or overnight. Drain the soaked beans, put them back in a heavy saucepan with one bayleaf, cover by at least two inches with fresh water, bring to a boil and then reduce to a simmer. Cook the beans for one hour, add a pinch of salt, and then begin checking for doneness. Once the beans are cooked, pull them from the heat and leave in their cooking water.
  • If you are using fresh beans, shell them and then boil them in salted water with one bay leaf until tender, about 25 minutes.
  • Drain the water from the beans, but keep the broth for later.
  • If using ready-made tomato sauce, add 2 cups of tomato sauce to pan.
  • If making your own tomato sauce, heat olive oil in a deep saute pan and add the onion and celery and saute over a gentle flame until onion is soft and translucent, about 10 minutes. Add the tomatoes. Stir and season with parsley, chili, salt and pepper and leave the pan simmering for 15 minutes. Add the drained beans, stir and cook for another 10 minutes, adding a little of the bean broth if nesseary.
  • Create little nests in the sauce and crack the eggs, as you would do for shakshuka. Stir the eggs and the sauce gently if you prefer your eggs scrambled, or let them cook in the nests for whole eggs. Cook for 7 minutes on low-medium heat, until eggs are as set as you like them.
  • Check seasoning. Allow the beans to sit for 10 minutes (or for hours) or so before serving - though if you can wait, let the beans and sauce rest a day (but eat the eggs as soon as you can).

Nutrition

Calories: 453kcalCarbohydrates: 52gProtein: 24gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 164mgSodium: 306mgPotassium: 1265mgFiber: 21gSugar: 5gVitamin A: 690IUVitamin C: 3mgCalcium: 141mgIron: 5mg
Tried this recipe?Comment + Rate Below!
Connect on Instagram!Find us @immigrantstable

More Healthy International Gluten-Free Recipes

  • A bowl of creamy sun-dried tomato tofu sauce blankets chunks of meat, with fresh basil leaves as a garnish. The rigatoni, nestled perfectly in the rich Marry Me Tofu blend, is served elegantly in a pristine white bowl.
    Creamy Sundried Tomato Tofu (Marry Me Tofu)
  • Close-up of a bowl filled with vegetarian delight featuring rice topped with caramelized onions, fried potato slices, roasted mushrooms, cashews, and garnished with parsley. This delectable biryani-inspired dish is cradled lovingly with two hands.
    Vegetarian Biryani Rice
  • A round dish filled with creamy hummus, garnished with chopped tomatoes, onions, and herbs. A slice of lime is on the side. Olive oil is drizzled on top, and cherry tomatoes are visible in the background for a Mexican-style twist.
    Mexican-Style Black Bean Hummus
  • A bowl of chocolate peanut butter smoothie topped with sliced bananas, granola, and grated chocolate rests on a marble surface. A piece of chocolate is nearby on the table.
    Chocolate Peanut Butter Smoothie Bowl
  • Facebook
  • Flipboard
  • X
selfie

About Ksenia

Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. Read more...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • TOP 5 MIDDLE EASTERN RECIPES

    Delivered straight to your inbox, plus invites to exclusive workshops, live sessions and other freebies for subscribers.

      We won't send you spam. Unsubscribe at any time.

      Comments

        5 from 6 votes (5 ratings without comment)

        Tell Me What You Think! Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Kellie MacMillan says

        November 20, 2015 at 7:40 am

        5 stars
        Hey Ksenia, you did it again. Created poetry with your writing and photos. Boy, do you ever have a way with words. I have never had bertolli beans and now I feel compelled to find them.
        You always make me feel the urgency of a culinary mission I have to complete. I could fill my days cooking my way through your blog.
        Best part of my Friday morning is a post from you.
        Have a wonderful weekend full of beans and squash. Ha,ha.
        Kellie

        Reply
        • kseniaprints says

          November 24, 2015 at 6:28 am

          You will LOVE borlotti beans! Not only are they beautiful to look at raw, but they also cook quickly, have an incredibly smooth flavour, and would pair gorgeously with red wine (in my humble opinion). Let me know if you do give them a try, whether it's urgent or not ๐Ÿ˜‰

      2. rachel says

        November 20, 2015 at 7:46 am

        I am so touched by this, your wonderful words, thank you, I am happy you enjoy reading, that you are inspired. We clearly have very similar tastes and habits, which means now I am inspired to make beans and toms and stir egg into it, maybe even tonight. Rx

        Reply
        • kseniaprints says

          November 24, 2015 at 6:30 am

          Oh, Rachel, if you only knew how happy your comment has made me! It really is incredible to find someone who truly cooks the and thinks the way you do, halfway across the world. If you do end up stirring eggs into your next batch of beans with tomato sauce, let me know.

      3. annie says

        November 20, 2015 at 1:33 pm

        Oh yum! I've never had borlotti beans. This looks like a quick, comforting (and cheap) dinner. A real winner! I'm going to save this for the "it's late and I don't have time to get fancy" nights.

        Reply
        • kseniaprints says

          November 24, 2015 at 6:31 am

          Those are exactly the nights you want this for ๐Ÿ™‚ Thanks for following!

      4. Berta says

        November 26, 2015 at 8:58 pm

        I can totally see how this dish would become your autopilot dish! I bet if I make it, it will become mine too ๐Ÿ™‚

        Reply
        • kseniaprints says

          December 04, 2015 at 11:24 am

          It's not a bad one to have on autopilot! Pretty easy

      A woman cutting a pumpkin in a kitchen while preparing healthy international recipes.

      Privet, I am Ksenia Prints! I help adventurous home cooks explore the world through healthy international recipes.

      More about me →

      Footer

      SEEN ON

      as seen on promo graphic

      SEEN ON

      as seen on promo graphic

      ↑ back to top

      About

      • About me
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact
      • Services
      • Media Kit
      • FAQ

      As an Amazon Associate I earn from qualifying purchases. This site occasionally uses stock photos from Depositphotos.

      This site is owned and operated by Prints Media. Copyright © 2025 At the Immigrant's Table. All rights reserved.

      Rate This Recipe

      Your vote:




      Let us know what you thought of this recipe:

      This worked exactly as written, thanks!
      My family loved this!
      Thank you for sharing this recipe

      Or write in your own words:

      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.