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