Poached Eggs with White Bean–Tomato Ragout

1. Cook Pancetta

Begin by warming a tablespoon of olive oil in a large saucepan over medium heat. Once the oil is hot, add the chopped pancetta and cook for about 3 minutes, until it starts to brown and release its flavorful fat.

2. Add Onion, Rosemary, and Red Pepper Flakes

Next, stir in the finely chopped onion, minced rosemary, and red pepper flakes. Sauté these ingredients for around 5 minutes, allowing the onion to become tender and the herbs to release their aromatic oils.

3. Add Tomatoes and Beans

Add the fire-roasted tomatoes and cannellini beans to the saucepan, along with ¾ cup (180 ml) of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

4. Prepare Poached Eggs

While the ragout simmers, prepare a large frying pan with water, adding a good pinch of salt and 1–2 teaspoons of white vinegar. Bring the water to a gentle simmer. Carefully crack the eggs into individual small bowls or cups. Gently slide each egg into the simmering water and poach for 3–4 minutes for runny yolks or up to 5 minutes for firmer yolks.

5. Assemble and Serve

Once the eggs are poached, use a slotted spoon to lift them out of the water and set them aside. To assemble, spoon the white bean and tomato ragout into 4 warmed bowls. Nestle the poached eggs atop the ragout, then finish with a generous sprinkle of freshly grated sharp Cheddar cheese and a grind of black pepper. Serve immediately, ideally with thick slices of broiled country bread.