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.

  

 

More Delicious Breakfast Ideas!

Happy snowy weekend!

xo

Sylvia

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italian baked eggs

Tuscan Farmers Breakfast

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Vegetarian Breakfast
  • Method: Stove-top
  • Cuisine: Italian

Description

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


Ingredients

Scale
  • 12 tablespoons olive oil
  • ½ 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 ½2 cups cooked), rinsed and drained
  • 1 cup stock or broth ( or water plus 1 boillion cube) either chicken or veggie
  • ½ teaspoon kosher salt
  • ¼ 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

Instructions

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!


Notes

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.

Nutrition

  • 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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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Absolutely fantastic!

    It’s warm, filling, flavorful with various textures to keep the taste buds excited, thank you!

  2. Great recipe and I made this with baked eggs instead of poached eggs and because I ran out of cannellini beans I used butter beans. Yummy!

  3. Fabulous and easy! I added a roasted eggplant I had in the freezer and used chickpeas instead of cannellini (because I grabbed the wrong can). We had this for dinner, and it really hit the spot. Thanks Sylvia. I never have to worry that any of your recipes might not quite “hit the mark”. Another superlative share. Thank you so much.

  4. Made this for supper last night and as you suggested, added spicy sausage and it was another one of your delicious recipes. This is one we will make again and again. Thank you for all your tasty creativity.

  5. My whole family LOVES this breakfast. So delicious and nourishing. When we have this, the kids say they don’t get hungry at school. I make everything (Including added sausage) but the eggs the night before and pop the whole skillet in the fridge. Then in the morning, it’s super quick on a busy school day to heat it up, add a little more broth and drop in the eggs. The gremolata on top is fantastic!

  6. Delicious, hearty, and healthy! I’ve made this several times for weekend brunch, with rave reviews from family. I always add two handfuls of chopped kale before the tomatoes for added color, texture, flavor, and nutrition.

  7. Absolutely love this simple, flavorful dish! I made for dinner this evening and topped mine with crispy tofu separately in my bowl. I did one egg in the pan for my son; he’s 10 and loved the flavors and texture. I made mine with rosemary only and it was perfect. This is a great pantry recipe to always have the ingredient to! Try it!

  8. My husband sent away for Canario beans from Peru when the pandemic started so I always use those. They are the perfect, buttery bean for this recipe. Instead of using fresh or canned tomatoes, I usually use what’s leftover from a jar of opened spaghetti sauce. Fantastic dish and the gremolata is to die for.

  9. I was looking to make Italia Trattotia’s Farmer’s Eggs, and was SO delighted to find this recipe. Literally exactly what I was looking for, thank you!

  10. Wonderful! Man i found negotiating all the ads tough. I breathed into the pain of advertising and am glad for the “free” service…

    1. I appreciate your feedback David. Can you tell me, are you using a smartphone, laptop, desktop or iPad? I will look into this. Were the ads annoying in the recipe card itself? or the whole post? Thanks for your input.

  11. This was delicious! I used RG Corona beans.
    As I was cooking it for breakfast this morning, my husband, who believes biscuits and gravy are a food group, kind of glanced sideways at me in that “Have you lost your mind?” kind of way. 🙂 But even he said I could make it again!
    Just found your site and am looking forward to trying more of your recipes. Thanks!

  12. Excellent. My second time making this. I’ve used fresh rosemary in my mix and it’s a great flavour for a quick breakfast (reheated) with my usual two eggs.

  13. So good! It was my first time poaching eggs and they came out beautiful.

    Yum, yum, yum!

  14. OMGoodness! Our house has made this breakfast/brunch a couple of times and it never disappoints, Thank you for always creating yummy recipes!

  15. We loved it. I added wilted power greens and used gigante beans instead of cannelli. My husband wants it in our brunch rotation. I did also add a bit of red pepper spread.