Tired of the same old breakfast routine? Let me introduce you to your new favorite one-pan wonder! This dish of gorgeous eggs baked in a rich, smoky tomato and butter bean sauce is the ultimate comfort food. It’s incredibly versatile—perfect for a lazy weekend brunch, a satisfying lunch, or even a quick and cozy weeknight dinner. The best part? The sauce can be made ahead, making assembly an absolute breeze when you’re ready to eat. Just grab some crusty bread for dipping, and prepare to fall in love.
Ingredients
• PREP: 15 minutes | COOK: 30 minutes | YIELD: 4 servings
• 4 cups or 1 x 28-oz / 840 ml 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 or 1 x 15-oz / 440 ml can no-salt-added butter beans, drained and rinsed
• 4 large organic eggs, as fresh as possible
• Sea salt and freshly ground black pepper, to taste
• Crusty whole grain bread, for serving
Instructions
1. Preheat your oven to 350°F / 175°C and place a rack in the upper third.
2. Pour the drained tomatoes into a medium bowl. Using your hands, crush and squish the tomatoes into smaller, rustic pieces. Set aside.
3. Heat the olive oil in a 9-inch cast-iron or other oven-safe skillet over medium-low heat. Add the chopped onion and cook until softened, about 3 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes, smoked paprika, oregano, chopped olives, and butter beans. Stir everything together to combine.
5. Transfer the skillet to the preheated oven and bake for 15 minutes to allow the flavors to meld.
6. Carefully remove the skillet from the oven and place it on your stovetop. Using the back of a spoon or a ladle, create 4 small wells in the sauce.
7. Gently crack one egg into each well, being careful not to break the yolks. Season the eggs with a pinch of salt and pepper.
8. Return the skillet to the oven and bake for 9 to 12 minutes, or until the egg whites are fully set but the yolks are still runny or slightly thickened to your liking.
9. Serve immediately, straight from the skillet, with plenty of crusty bread for dipping.
Nutritional Information
• Per Serving:Calories: 245 | Protein: 15 g | Carbs: 32 g | Total Fat: 6 g | Saturated Fat: 2 g | Fiber: 8 g | Sodium: 486 mg | Cholesterol: 185 mg
Pro Tips
• Pro-Tips
• The tomato and bean sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Simply reheat in the skillet on the stovetop before making the wells and adding the eggs.
• For a spicy kick, add ¼ teaspoon of red pepper flakes or a dash of your favorite hot sauce along with the smoked paprika.
• Boost the nutrition by stirring in a few large handfuls of fresh spinach or kale into the sauce just before the first bake in the oven.
• For a delicious vegan version, omit the eggs and instead crumble firm tofu into the sauce during the last 5 minutes of baking. The hearty bean stew is also fantastic on its own.
• Elevate the dish with toppings! Serve with a dollop of Greek yogurt, a sprinkle of crumbled feta cheese, or fresh herbs like parsley or cilantro.
FAQ
Q: Can I make this baked eggs recipe vegan
A: Absolutely! To make a delicious vegan version, simply omit the eggs. The pro-tips suggest crumbling firm tofu into the sauce during the last 5 minutes of baking for a protein-rich alternative. The hearty tomato and butter bean stew is also fantastic served on its own with crusty bread.
Q: Is this vegetarian baked eggs dish a good source of protein
A: Yes, this is a great high-protein vegetarian meal. Each serving contains approximately 15 grams of protein, thanks to the combination of large eggs and butter beans, making it a satisfying and nutritious option for breakfast, lunch, or dinner.
Q: What other beans can I use instead of butter beans
A: This recipe is very flexible. If you don’t have butter beans, you can easily substitute them with other canned beans like cannellini beans, chickpeas (garbanzo beans), or even great northern beans. Just be sure to drain and rinse them well before adding to the sauce.
Q: Can I prepare this tomato and bean sauce in advance
A: Yes, making the sauce ahead is a great time-saver. You can prepare the tomato and butter bean sauce up to 3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, just reheat the sauce in an oven-safe skillet before creating the wells and adding the eggs.
