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
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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
Would this be good if you pre-made the stew, and then just added a poached egg after warming it up?
Yes, absolutely!
Absolutely fantastic!
It’s warm, filling, flavorful with various textures to keep the taste buds excited, thank you!
So glad you enjoyed!
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!
Great Yvette!
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.
Thanks so much Betty! Appreciate this.
I have made this multiple times. It is fabulous!
Great to hear Danyelle!
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.
Thanks Paula- glad you enjoyed this!
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!
Perfect Jennifer, Love it!
You’re a good mama! Lucky kids—with sophisticated palates. 🙂
absolutely beautyfull and satisfying. Added a handfull of green beans, very nice!
Great to hear Tanja!
Very healthy & hearty breakfast. Very good!
Thanks Stacey- glad you enjoyed this!
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.
Love the addition of kale here- thanks Mary!
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!
Thanks Collette- I’m so glad you enjoyed this!
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.
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