Description
A hearty dish featuring baked eggs in a tomato and cannellini bean sauce, served with crispy bread.
Ingredients
Scale
- ½ cup dried white cannellini beans (or a 15-ounce can of canned white beans)
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, diced
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons diced basil
- ½ teaspoon red pepper flakes
- ½ cup freshly grated Parmesan cheese, divided
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ cup plain full-fat yogurt
- 6 eggs
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons unsalted butter
- Crusty Italian bread, cut into 1” slices
- 1 cup shredded part-skim mozzarella cheese
- Basil leaves, for garnish
Instructions
- Soak the cannellini beans overnight. Drain and set aside.
- Heat a large oven-safe skillet over medium heat, add the olive oil and heat through. Add the shallot and sauté until tender, about 5 minutes. Add the tomatoes, beans, basil, red pepper flakes, ¼ cup of the Parmesan cheese and 1 cup of water. Simmer until the beans are tender and the tomatoes break down, about 45 minutes. Add more water, ¼ cup at a time if the sauce thickens too much, it should be the consistency of tomato sauce. Season to taste with salt and pepper then stir in the yogurt.
- Return the pan to medium-low heat. Using a wooden spoon, make 6 holes in the tomato sauce in the pan. Crack the eggs into each of the holes, cover the pan and continue to cook until the eggs are set, about 3 minutes.
- Heat a large non-stick sauté pan over medium-low heat. Add the olive oil and heat through then add the butter and allow to melt. Arrange the slices of bread in the pan, frying until the bread is golden brown and crisp, about 2 minutes. Flip and top with mozzarella cheese, and cover the pan, cooking until the cheese melts, about an additional 2 minutes. Work in batches if necessary.
- To serve, ladle the eggs and tomato sauce into bowls and garnish with basil leaves. Serve with the fried bread for dipping.
Notes
- Adjust the amount of red pepper flakes according to your spice preference.
- Using canned beans will reduce the cooking time significantly.
- This dish can be served as a breakfast, brunch, or light dinner option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 200mg