Tuscan Farmers Breakfast! Gently simmered eggs over a flavorful cannellini bean stew topped an herby gremolata sauce. Add Italian sausage or keep it vegetarian. Healthy and tasty! 

Italian eggsWhen 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 Tuscan Farmers Breakfast is simple and healthy- made with a delicious stew of cannellini beans (or white beans), tomatoes and aromatics then topped with eggs. Herby, zesty gremolata is spooned over 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 is inspired by something very similar over at my one of my favorite restaurants in Spokane called  Italia Trattoria.  So if you are feeling too lazy to make it this weekend, you can always order it there. 😉

Keep it vegetarian or embellish it with Italian sausage, smokey Spanish-style chorizo, pancetta or  bacon crumbles for heartier appetites.

Very adaptable for mixed households- serve it up with pan-seared tofu for a vegan option. Or make this vegan bacon! 

Toss in a handful of spinach or greens at the end to bump up the nutritional values!

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.

We also serve these over crispy 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.



More Delicious Ideas!

Happy snowy weekend!



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italian baked eggs

Tuscan Farmers Breakfast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 25 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Vegetarian Breakfast
  • Method: Stove-top
  • Cuisine: Italian


Simple, delicious Tuscan Farmers Breakfast with a flavorful cannellini bean stew topped with eggs and an herby gremolata sauce. Healthy and tasty!


Units Scale
  • 12 tablespoons olive oil
  • 1/2 an onion, diced
  • 4 garlic cloves, rough chopped
  • 1 tablespoon chopped rosemary, sage or thyme ( or sub 1 1/2 teaspoons dried Italian seasoning)
  • 1 14 ounce can diced tomatoes (fire roasted are nice) or sub 2 medium tomatoes, diced with their juices
  • 1 14.5 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
  • 1/4 teaspoon chili flakes, more to taste
  • 46 eggs ( for vegans serve with pan-seared tofu)
  • serve with crusty bread or warm tortillas and Gremolata
  • Optional addition: spinach


In a 10-11 inch skillet, heat the oil and saute the onions for 3  minutes over medium-high heat. Turn heat to medium and add the garlic. Saute until fragrant and golden, stirring often about 3 more minutes, turning heat lower if necessary. Once the onion is tender, add the herbs and cook one more minute.

Add diced tomatoes, beans and stock. Add salt and chili flakes and bring to a simmer on medium-low about 5-7 minutes. At this point, you could stir in a handful of spinach or greens if you like.

Make little wells in the beans and crack the eggs into them. Season each egg with salt and pepper, cover and simmer gently until whites are set but yolks are still soft.

Sprinkle with fresh Italian parsley and spoon flavorful Gremolata over top for a burst of flavor!


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 with pan seared tofu instead of eggs.

For individual servings, serve in mini cast iron skillets or little baking dishes- and this way you can adapt them for mixed households ( some with meat, some without).

For the photos I poached the eggs separately (made for a better photo) which you could also do too.


  • Serving Size:
  • Calories: 244
  • Sugar: 4.1 g
  • Sodium: 569.8 mg
  • Fat: 11.7 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 20.6 g
  • Fiber: 5.1 g
  • Protein: 15 g
  • Cholesterol: 279 mg












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  1. Absolutely delicious! Added spinach and used fired roasted tomatoes for an extra kick. Added parmigiana cheese…my new favorite ❤️

  2. 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.

  3. 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.

    1. Hi Sandra! Make the beans a little brothier and add sauted bell pepper? Or roasted peppers?

  4. 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.

  5. Enjoyed this thoroughly. Added 4 oz. of spinach and had it for dinner. Made for a quick, nutritious and tasty meal. Will make again.

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