George Calombaris’ Gigantes with Baked Eggs


  • 250g gigantes beans, soaked overnight
  • 1/2 brown onion, finely diced
  • 1 carrot, finely chopped
  • 2 sticks celery, finely chopped
  • 10g dried oregano
  • 10g thyme, picked
  • 10g tomato paste
  • 75ml sherry vinegar
  • 500g chopped tomato
  • 250ml water
  • 1/4 bunch flat leaf parsley, roughly chopped
  • 8 free range eggs
  • 4 thick slices sourdough bread
  • 1 head garlic, sliced in half horizontally
  • Extra virgin olive oil
  • Salt, to taste



  1. Pre heat oven to 180 degrees C.
  2. Drain soaked beans and place in a large pot, cover well with water and bring to the boil.
  3. Reduce to a simmer and cook until tender. Strain and keep aside.
  4. Heat oil in a pot and cook onion for 3 mins.
  5. Add carrots, celery, oregano, thyme and tomato paste. Stir over a low heat for 3 minutes. Deglaze with sherry vinegar.
  6. Add tomatoes and water and bring to the boil. Stir in beans
  7. Cover with foil and bake for 1 hour at 180 degrees C.
  8. Spoon hot gigantes in 4 dishes, drizzle each with parsley, olive oil and sprinkle with sea salt.
  9. Bake for 8 mins in the oven.
  10. Meanwhile brush sour dough with olive oil and grill until golden. Rub with garlic. Serve immediately.

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