Best Saucy Bean Baked Eggs Recipes

BAKED EGGS WITH BEANS AND GREENS

Baked Eggs With Beans and Greens image

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.

Provided by Colu Henry

Categories brunch, dinner, weekday, weeknight, sausages, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

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)

Steps:

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 1/2-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.
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.
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.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED EGGS AND BEANS ON TOAST

Baked Eggs and Beans on Toast image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 small onion, chopped
1 tablespoon tomato paste
2 tablespoons apple cider vinegar
1 tablespoon honey mustard
2 teaspoons Worcestershire sauce or steak sauce
Kosher salt and freshly ground pepper
2 15-ounce cans navy beans (1 undrained; 1 drained and rinsed) (see Cook's Note)
8 large eggs
4 thick slices crusty bread
2 cups halved grape tomatoes
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.