PREP: 15 minutes | COOK: 30 minutes | YIELD: 4 servings
This dish is fantastic for brunch, lunch and even dinner. The sauce can be made ahead of time; just heat it up in the skillet before you add the eggs.
4 cups or 1 x 28-oz (840 ml) BPA-free can no-salt-added whole peeled tomatoes, drained
1 tsp (5 ml) extra virgin olive oil
½ small yellow or white onion, finely chopped
2 cloves garlic, minced
½ tsp (2.5 ml) smoked paprika
Pinch dried oregano or Italian herbs
¼ cup (60 ml) pitted kalamata olives, drained and chopped
2 cups cooked, rinsed and drained, or 1 x 15-oz (440 ml) can no-salt-added butter beans, drained and rinsed
4 organic eggs, as fresh as possible
Sea salt and freshly ground black pepper, to taste
Preheat oven to 350°F (175°C) and place rack in the upper third of oven.
Pour drained tomatoes into a bowl and use your hands to squish them into pieces. Set aside.
Heat olive oil in a 9-inch (or similarly sized) cast-iron skillet on medium low. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook about 1 minute longer. Add squished tomatoes, paprika, oregano, kalamata olives and butter beans and stir to combine. Transfer skillet to oven and cook for about 15 minutes. Remove and set on top of stove. Using a ladle, make 4 indentations and gently crack the eggs into the indentations, keeping yolks intact. Season eggs with a pinch of salt and pepper, and place back in the oven. Bake for 9 to 12 minutes, until whites are set and yolks are slightly thickened. Serve immediately with crusty whole grain bread.
This recipe can be made with 4 egg whites instead of whole eggs.
MAKE IT VEGAN!
Simply omit the eggs.
NUTRITIONAL VALUE PER SERVING:
Calories: 245 | Calories from Fat: 53 | Protein: 15 g | Carbs: 32 g | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 8 g | Sodium: 486 mg | Cholesterol: 0 mg