Ingredients
1/4 c. olive oil
4 cloves garlic, thinly sliced
3/4 c. marinara sauce
2 (15-oz.) cans cannellini beans, rinsed and drained
Kosher salt
Freshly ground black pepper
1 1/2 c. shredded mozzarella, divided
5 large eggs
Chopped parsley, for serving
Preparation
Step 1Preheat oven to 400°F. In a large ovenproof skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until light golden, about 1 minute. Stir in the marinara sauce and beans. Season with salt and pepper and bring to a simmer. Step 2Stir in 1/2 cup cheese and, then top with another 1/2 cup cheese. Using a wooden spoon, make 5 nests in the beans to reveal bottom of skillet. Crack an egg into each and season with salt and pepper. Sprinkle remaining cheese over top of eggs and beans. Step 3Transfer skillet to oven and bake until egg whites are just set but yolks are still runny and cheese is melted, 5 to 8 minutes. Garnish with parsley and serve.
We love a breakfast dish that can be served directly out of the skillet, like our Maple Chorizo Breakfast Skillet or our Cowboy Breakfast Skillet, and this one is no different. This recipe is especially great because it’s pretty barebones, meaning you can enjoy it as is or add spices and vegetables to make this dish your own. Don’t have white beans? Try this with chickpeas instead. Want to add some greens? Cook some kale down with the tomatoes at the end, or add arugula on top before serving. Want more spice? Take inspiration from our red or green shakshuka (a Middle Eastern breakfast dish that traditionally also pairs eggs with tomatoes) for ideas. This dish is inherently vegetarian, but if you want to add even more protein, try adding some sausage or ham. Serving this with crusty bread or tortillas to sop up the sauce is a MUST, but it would also be nice paired with some pan-fried potatoes or pancakes for brunch (don’t forget the mimosas!). We’ve also been known to throw this together for an easy weeknight dinner, particularly on those days when we desperately need groceries. When we do finally make it to the store, we make sure to stock up on canned beans so we’ve always got some on hand for this easy dish, though you could always also get dry and cook your own. Made this? Let us know how it went in the comment section below.
