Poached Eggs with White Bean-Tomato Ragout

1 Tbs. olive oil

3 oz. pancetta, chopped

1 large yellow onion, finely chopped

4 tsp. minced fresh rosemary

1/4 to 1/2 tsp. red pepper flakes

2 cans (each 14.5 oz.) fire-roasted tomatoes, with juices

2 cans (each 15 oz.) cannellini beans, rinsed and drained

3/4 cup water

Coarse kosher salt and freshly ground black pepper, to taste

1 to 2 tsp. white vinegar

4 to 8 eggs

Grated sharp cheddar cheese for sprinkling

In a large saucepan over medium heat, warm the olive oil. Add the pancetta and sauté until it starts to brown, about 3 minutes. Add the onion, rosemary and red pepper flakes and sauté until the onion is tender, about 5 minutes. Add the tomatoes with their juices, the beans and water. Bring to a boil, reduce the heat, and simmer until the mixture thickens and the flavors blend, about 15 minutes. Season with salt and black pepper.

Meanwhile, pour water into 1 (for 4 eggs) or 2 (for 8 eggs) large fry pans to a depth of 1 inch. Season the water with salt and add 1 tsp. vinegar to each fry pan. Bring the liquid to a boil, then reduce the heat to maintain a bare simmer. One at a time, break an egg into a small cup or bowl and gently slip the egg into the water. Simmer gently until the eggs are cooked as desired, 3 to 4 minutes for runny yolks or up to 5 minutes for firmer yolks.

Divide the white bean mixture among 4 warmed bowls. Using a slotted spoon, transfer 1 or 2 eggs to each bowl. Top the eggs with cheese and black pepper and serve immediately. Serves 4.