Fried Eggs, Giant Beans & Calabrese Chilli Condiment
Serves as many as you like - allow one fried egg and 2 tablespoons of beans per person.
Some of the finest recipes are never the centrepiece of the meal. They sit quietly in a small jar, waiting for the right moment to be called on. Croccante al Peperoncino Calabrese is one of those recipes.
It carries the generous spirit of southern Italy with good olive oil, fragrant herbs and the distinctive heat of Calabrian peperoncini, brought together into something crunchy, aromatic and deeply satisfying. Keep it within easy reach, and it becomes the finishing touch to almost anything.
The Dish
Giant beans: butter beans and corona beans both work well, being meaty and similar in character. Soak overnight, or for a minimum of 10 hours. Cook well covered in water with a generous handful (6–8) of whole, peeled large shallots until tender, then season with salt.
Eggs: good eggs, fried gently in extra virgin olive oil, to your preferred doneness.
To Serve: plate the beans with a fried egg alongside, and finish with a generous spoonful of the chilli condiment.
Condimento Croccante al Peperoncino Calabrese
Ingredients
- 120g dried whole Calabrian chillies
- 60ml good-quality seed, grapeseed or canola oil (this helps keep the crunch)
- 20 large garlic cloves, finely sliced
- 8 banana shallots, finely sliced
- 2 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tbsp Sichuan peppercorns, lightly crushed
- 40g white sesame seeds
- 30g black sesame seeds
- 2 tsp dried oregano
- 1 tsp dried mint
- 1 small sprig rosemary, very finely chopped
- 1 tsp smoked paprika
- 1½ tsp sea salt
- 1 tbsp honey
- 100g toasted almonds, skins on, crushed
- 200ml good extra virgin olive oil
Method
1. Toast the chillies. Heat a heavy-bottomed pan — cast iron is ideal — to medium-high, then reduce to low. Toast the whole chillies in batches until lightly browned, about 2–3 minutes per batch. Take your time: they will soften first, then crisp. Do not let them blacken or smoke. Once cooled slightly, remove the seeds and stalks, setting the seeds aside — these can be stirred back in later for extra heat and texture. Chop the chillies coarsely, then pulse briefly in a food processor until you have coarse flakes, not powder.
2. Crisp the aromatics. Heat the seed oil in a saucepan. Fry the shallots first, over very low heat, for 12–15 minutes, until deeply golden and crisp. Lift out and set aside on a tray to cool. Fry the garlic in the same oil, slowly — it will continue to colour after the shallots come out, so watch it closely. Drain through a sieve and spread on a tray to cool. Don't rush this step: the flavour comes from the slow frying.
3. Toast the spices. Separately toast the fennel seeds, coriander seeds, Sichuan peppercorns and sesame seeds until fragrant, then lightly crush.
4. Build the condiment. In a heatproof bowl, combine the toasted spices, oregano, mint, rosemary, paprika, salt and honey. Pour the hot frying oil over the mixture and stir well.
5. Finish. Fold in the crushed almonds, crispy garlic and shallots, and the toasted chilli flakes. Cool thoroughly, then fill sterilised glass jars.
Best after 24 hours, and keeps in the fridge for many months.
