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!
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 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. Either way, you’ll love it.
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.
For more delicious Egg Recipes…. try these!
Shakshuka– North African Eggs- my favorite!!!!
Sweet Potato Hash with Poached Eggs and Harissa
Happy snowy weekend!
xo
PrintTuscan Farmers Breakfast
Simple, delicious Tuscan Farmers Breakfast with a flavorful cannellini bean stew topped with eggs and an herby gremolata sauce. Healthy and tasty!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Vegetarian Breakfast
- Method: Stove-top
- Cuisine: Italian
Ingredients
- 1–2 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 ½–2 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
- 4–6 eggs ( for vegans serve with pan-seared tofu)
- serve with crusty bread or warm tortillas and Gremolata
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. 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.
Hi!
I tried the Spanish recipe and loved it!
Great thanks!
Amazing flavor and simplicity
★★★★★
Thanks so much!
Made this – was delicious!! Thank you! Will make it again.
★★★★★
Made this – was delicious! Thank you!
★★★★★
We had it for dinner and loved it! Easy and delicious!
★★★★★
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!
★★★★★
Haha- that is what inspired this. 🙂
Wonderful! Man i found negotiating all the ads tough. I breathed into the pain of advertising and am glad for the “free” service…
★★★★★
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.
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!
★★★★★
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.
Glad you like this Mike!
So good! It was my first time poaching eggs and they came out beautiful.
Yum, yum, yum!
★★★★★
Can hardly wait to try this recipe. Bean stew recipes are my favourite….thank you!
OMGoodness! Our house has made this breakfast/brunch a couple of times and it never disappoints, Thank you for always creating yummy recipes!
★★★★★
Thanks Debi, Im so glad you like this! Appreciate the comment and rating!
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.
sounds delicious