This Italian breakfast recipe is one of my favorites! Eggs are gently poached over a savory cannellini bean and tomato stew, topped with Italian gremolata sauce. It’s vegetarian.
When we disconnect from our pain we stop growing. When we are dominated by our pain, we stop growing. Freedom is observing our pain, letting go and moving forward. (middle path)
~Yung Pueblo Inward
It’s been a while since we’ve talked about breakfast! This Italian breakfast recipe s simple and healthy- made with a delicious stew of cannellini beans (or white beans), tomatoes and aromatics then topped with eggs that simmer gently, poaching in the stew.
Herby, zesty gremolata is spooned over the top. Serve it up with crusty bread to mop up all the juices. It’s surprisingly quick and easy but so delicious and satisfying – a proper Sunday brunch recipe.
This recipe is inspired by the “farmer’s breakfast” at a restaurant here in Spokane called Italia Trattoria. So, if you are feeling too lazy to make it this weekend, you can always order it there. Ha!
Why you’ll love our Italian Breakfast Recipe!
The hearty and healthy bean stew comes together quickly and easily! Made with simple pantry ingredients, there is minimal chopping and hands-on time, especially if you make the gremolata ahead.
It’s healthy, flavorful and full of protein and fiber! I love savory breakfasts that are high in protein.
Italian Breakfast Recipe Ingredients
- Diced tomatoes– canned or fresh, (canned fire-roasted are nice) or sub two medium tomatoes, diced with their juices
- Cannellini beans 0r white beans – canned beans are quick and easy, or cook your own.
- Stock or broth –either chicken stock or veggie broth
- Extra Virgin olive oil- for richness and sauteeing.
- Onion and garlic- for savory depth.
- Fresh herbs- rosemary, sage or thyme ( or sub 1 1/2 teaspoons dried Italian seasoning)
- Salt, black pepper and chili flakes
- Eggs- 4-6 eggs ( or or vegans serve with pan-seared tofu)
- Serve with crusty bread , parmesan or pecorino, and herby Gremolata Sauce
Italian Breakfast Variations
- Add browned Italian sausage, smokey Spanish-style chorizo, pancetta or bacon crumbles for heartier appetites.
- Make it vegan! serve it up with pan-seared tofu for a vegan option. Or make this vegan bacon!
- Add Greens! Toss in a handful of spinach or greens at the end to bump up the nutritional values!
- Serve these over sourdough toast– as you see in this Brothy Beans on Garlic Toast recipe. Layer the Toast, top with the Tuscan beans and top with an egg. So delicious.
- Mini Skillets. These can also be served in individual mini skillets if entertaining. You could easily add Italian sausage to some, while keeping some vegetarian for mixed groups- a little catering trick!
How to Make this Italian Breakfast Recipe! ( Easy, Peasy!)
- Heat the olive oil in a large skillet over medium-high heat and saute the onion, garlic, and chili flakes for 2 minutes. Lower heat to medium and saute until fragrant and golden, stirring often. Once the onion is tender, add the herbs and cook one more minute.
- Add diced tomatoes and their juices, the drained beans, and chicken stock.
- Season with salt, and pepper and bring to a simmer on medium-low heat for 5 minutes. At this point, you could stir in a handful of chopped spinach, kale or chard if you like.
- Make little wells in the bean stew and crack the eggs into them. Season each egg with salt and pepper, cover, and simmer gently on low until the whites are set but the yolks are still soft. Feel free to sprinkle with pecorino or parmesan.
- Make the gremolata sauce.
- Sprinkle with fresh Italian parsley and spoon flavorful Gremolata over the top for a burst of flavor!
Gremolata, yes, Make it!
This gremolata recipe only takes a few minutes to make and elevates the breakfast. Plus, you can use it for other things.
Storing Italian Breakfast
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Note: Do not store them in a cast-iron pan; the acid in the tomatoes can cause a reaction. Reheat gently on the stovetop or microwave.
Chef’s Tips
If entertaining, both the stew and the gremolata can be made ahead and stored in the fridge for up to 3 days. To serve, warm up the stew, and nestle the eggs in, following the recipe. Let the gremolata come to room temp.
More Delicious Breakfast Ideas!
- Brothy Beans on Garlic Toast
- 65 Best Breakfast Ideas!
- Shakshuka– North African Eggs- my favorite!!!!
- Creamy Polenta Eggs Eggs
- Huevos Rancheros Skillet Eggs
- Sweet Potato Hash with Poached Eggs and Harissa
Happy snowy weekend!
xo
Print
Italian Breakfast Recipe ( Tuscan Farmers Breakfast)
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Vegetarian Breakfast, Italian breakfast,
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Simple, delicious Tuscan Breakfast with a flavorful cannellini bean stew topped with eggs and an herby gremolata sauce. Healthy and tasty!
Ingredients
- 1–2 tablespoons olive oil
- 1/2 an onion, diced
- 4 garlic cloves, rough chopped
- 1/4 teaspoon chili flakes, more to taste
- 1 tablespoon chopped rosemary, sage or thyme ( or sub 1 1/2 teaspoons dried Italian seasoning)
- 14-ounce can diced tomatoes (fire roasted are nice) or sub 2 medium tomatoes, diced with their juices
- 14 to 15-ounce can cannellini beans 0r white beans ( or 1 1/2–2 cups cooked), rinsed and drained
- 1 cup stock or broth ( or water plus 1 boillion cube) either chicken or veggie
- 1/2 teaspoon kosher salt
- Optional: 1–2 cups chopped baby spinach, chard or kale.
- 4–6 eggs ( for vegans serve with pan-seared tofu)
- salt and pepper to taste
- Optional: 2-3 tablespoons parmesan or pecorino
- serve with crusty bread or warm tortillas and Gremolata
Instructions
- Heat the olive oil in a large skillet over medium-high heat and saute the onion, garlic, and chili flakes for 2 minutes. Lower heat to medium and saute until fragrant and golden, stirring often. Once the onion is tender, add the herbs and cook one more minute.
- Add diced tomatoes and their juices, the drained beans and the chicken stock. Season with salt, and pepper and bring to a simmer . At this point, you could stir in a handful of chopped spinach, kale or chard if you like. Simmer for 5 minutes or until greens are cooked down a bit.
- Make little wells in the bean stew and crack the eggs into them. Season each egg with salt and pepper, cover and simmer gently on low until whites are set but yolks are still soft. Feel free to sprinkle with pecorini or parmesan.
- Make the gremolata sauce.
- Serve! Serve with flavorful Gremolata over the top for a burst of flavor and crusty bread to mop up all the juices.
Notes
Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop.
Meat: For a Spanish take on this same dish add: ¼ cup cured Spanish chorizo ( thinly sliced) and ½ teaspoon smoked paprika Or feel free to add Italian sausage, browning it with the onions. You could also brown it separately and serve it on the side.
To keep this vegan, serve it with pan-seared tofu instead of eggs.
For the photos, I poached the eggs separately (made for a better photo), which you could also do.
Nutrition
- Serving Size: ¼ of the finished dish with 4 eggs total (not including gremolata)
- Calories: 212
- Sugar: 4.3 g
- Sodium: 765.2 mg
- Fat: 9.4 g
- Saturated Fat: 2.2 g
- Carbohydrates: 20.7 g
- Fiber: 5.1 g
- Protein: 12.2 g
- Cholesterol: 187.2 mg
This was a great recipe! But at 8700 feet in the mountains of Colorado it is not a quick one dish meal. After 1 1/2 hour of prep and cooking, I’m still waiting for the eggs to cook. Bless my patient husband! P.S. I followed the recipe without any changes.
Thanks Leslie glad it turned out. And sorry this was not as quick as you were hoping. I usually make the gremolata ahead so that makes it faster. You can also make the stew ahead of time and store in the fridge until ready to cook the eggs.
Wow! Delicious. Honestly, I’m looking for inexpensive meals these days, and this recipe checked all the boxes!
-Delicious with depth of flavor
-Easy
-Very Fast
-Inexpensive!
Thank you so much, Sylvia. And we won’t just be eating this for breakfast, either 🙂
Perfect Emily!
Easy and SO delicious! I’m newly vegan and struggling to find adaptable easy recipes with minimal processed foods! This was amazing! Thank you so much!
Great to hear Deann! Appreciate the review. 🙂
So delicious! It’s on the regular meal rotation.
Thanks for the review Miriam!
This was delicious! Given how simple and quick it was to make I was surprised at the amount of depth and flavor. I had some Swiss chard in the garden so I used that instead of the spinach. The gremolata gave it another fresh flavor burst. Definitely going to make this more often. Thank you for another fabulous recipe 🙏🏻
Great to hear this Ina! Thanks for taking the time to review.
Everyone thoroughly enjoyed this dish. We have a variety of dietary restrictions to meet when cooking and this dish made that job effortless. Will definitely be a repeat meal.
Perfect! So glad to hear it Sue. Appreciate the review!
Absolutely delicious! Added spinach and used fired roasted tomatoes for an extra kick. Added parmigiana cheese…my new favorite ❤️
So glad you enjoyed Elaine! Love your additions.
My whole family loved this meal. I used fresh tomatoes, thinly sliced fresh spinach and sautéed mushrooms. Otherwise everything was identical. The Gremolata was especially appreciated!! Thanks.
Awesome Tina, so happy you all enjoyed!
I have been making this dish for family & friends for 6 years in sunny Sydney- always a hit.
Thanks Sean!👋🌞
I made this with chickpeas and added some tomato purée and a sweet potato. It was delicious! Thank you!
Sounds yummy!
Just what I felt like this morning. Sylvia’s recipes are always perfect. She’s one of very few (maybe 2?) recipe newsletters that I’ve stayed subscribed to. Always healthy, yummy recipes and ideas.
Really appreciate this Liana!!
Made this today when searching for a filling healthy breakfast. It was excellent and will be making again. I used crushed tomatoes because I had an open jar and it turned out great. One quick tip is to remove from fire to make sure yolks stay runny. The gremolata was great and I made it fast with a mini food processor I have. My picky husband liked it but said he prefers it for lunch or dinner so will be making it later in the day next time
Glad this worked out for you Trish! Appreciate the tip.
Hi, I’m highly sensitive to tomatoes but would love to make this recipe. What can I sub for the tomatoes?
Sandra
Hi Sandra! Make the beans a little brothier and add sauted bell pepper? Or roasted peppers?
Great and simple. unlike most recipes, you can substitute a lot of things in if you don’t have some of the ingredients and it’ll still taste good.
Glad you enjoyed Aishwarya!
Just made this. Sooooo goood! thanks for the recipe!
Thanks Polly!
We used grape tomatoes cut in half. Very good and filling breakfast. Thank you, Mike.
Perfect Mike!
Enjoyed this thoroughly. Added 4 oz. of spinach and had it for dinner. Made for a quick, nutritious and tasty meal. Will make again.
Perfect!