Ingredients:
- 1-2 tablespoons olive oil
- 1/2 onion, diced
- 4 garlic cloves, roughly chopped
- 1 tablespoon chopped rosemary, sage, or thyme (or substitute 1 1/2 teaspoons dried Italian seasoning)
- 1 (14-ounce) can diced tomatoes (fire-roasted are nice) or 2 medium tomatoes, diced with their juices
- 1 (14.5-ounce) can cannellini beans or white beans (or 1 1/2-2 cups cooked), rinsed and drained
- 1 cup stock or broth (or water plus 1 bouillon cube), either chicken or vegetable
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili flakes, more to taste
- 4-6 eggs (for vegans, serve with pan-seared tofu)
- Crusty bread or warm tortillas
- Gremolata
- Optional: spinach
Instructions:
- Sauté aromatics: In a 10-11 inch skillet, heat the oil and sauté the onions for 3 minutes over medium-high heat. Turn heat to medium and add the garlic. Sauté until fragrant and golden, stirring often,
for about 3 more minutes. - Add vegetables and beans: Once the onion is tender, add the herbs and cook for one more minute. Add diced tomatoes, beans, stock, salt, and chili flakes. Bring to a simmer on medium-low heat for about 5-7 minutes. Add spinach or greens if desired.
- Make wells and cook eggs: Make little wells in the beans and crack the eggs into them. Season each egg with salt and pepper, cover, and simmer gently until
the whites are set but the yolks are still soft. - Serve: Sprinkle with fresh Italian parsley and spoon flavorful Gremolata over top. Serve with crusty bread or warm tortillas.
Notes:
- For a Spanish take, add ¼ cup cured Spanish chorizo (thinly sliced) and ½ teaspoon smoked paprika.
- For an Italian twist, add Italian sausage, browned with the onions.
- For a vegan version, serve with pan-seared tofu instead of eggs.
- For individual servings, use mini cast iron skillets or small baking dishes.
- You can also poach the eggs separately for a better presentation.
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