Baked Eggs With Beans and Greens

Name: Baked Eggs With Beans and Greens
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1/2 pound sweet or spicy Italian sausage, casings removed (optional); 1 medium yellow onion, thinly sliced; 1 (15-ounce) can chickpeas or white beans, drained and rinsed; 2 garlic cloves, finely chopped; Kosher salt; 1 (28-ounce) can whole tomatoes, gently crushed by hand; 4 cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard; 6 large eggs; Black pepper; 2 tablespoons mixed herbs, such as Italian parsley and basil, for garnish; Grated cheese, such as pecorino or Parmesan, for serving (optional)

By Colu Henry

Total Time: 30 minutes
Rating: 5(1,374)
Comments: Read comments

Consider this a heartier version of the classic Italian dish “eggs in purgatory,” which works well for breakfast, lunch or dinner. It’s also very forgiving. If you’d rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.

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Ingredients

Yield:4 to 6 servings

2tablespoons olive oil
½pound sweet or spicy Italian sausage, casings removed (optional)
1medium yellow onion, thinly sliced
1(15-ounce) can chickpeas or white beans, drained and rinsed
2garlic cloves, finely chopped
Kosher salt
1(28-ounce) can whole tomatoes, gently crushed by hand
4cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
6large eggs
Black pepper
2tablespoons mixed herbs, such as Italian parsley and basil, for garnish
Grated cheese, such as pecorino or Parmesan, for serving (optional)

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Preparation

Step 1
Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into ½-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
Step 2
Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
Step 3
Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.

Ratings

5 out of 5

1,374 user ratings

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Comments

Liza6 years ago

Yum. Made it with fewer eggs for dinner for two, will reheat remainder with fresh eggs for another meal.

Carolyn6 years ago

Use petite diced tomatoes. Half pound turkey sausage is plenty. Could use black beans and go Mexican with cilantro.

Jane5 years ago

I always do these veggie and egg dishes, shakshuka etc by covering the pan and leaving it on the stove, skipping the oven. Seems simpler?

Julie1 day ago

This was amazingly good! Followed the recipe exactly, though added feta at then end instead of Parmesan. I left it in the oven a little too long out of concern that the egg whites would not be completely done. Next time, I will trust the recipe and pull it out at 9 minutes.

Naomi2 weeks ago

I made this ahead of time with kale, navy beans, and lamb sausage, then cooked a little bit each morning in a custard dish with one egg. I learned some things: kale is too rough. Spinach works better. The sausage only stays good a few days and doesn’t enhance the flavor much. Eggs do NOT bake in 7-9 minutes! Nonetheless, this is a delicious breakfast. I will continue to make enough for the week each Monday and keep it in an airtight container in the fridge.

Naomi2 months ago

I need quick and healthy breakfasts. I’m going to try making this ahead in a skillet, then putting some of it in an oven safe ramekin with an egg to bake each morning. I bet it would be great over toast.

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