Tomato, White Bean, & Egg Skillet
Serves
3
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
3 slices bread, chopped
4 tbsp Parmesan cheese, grated
2 cloves garlic, minced
10 oz (284 g) cherry tomatoes
14 oz (400 g) can cannellini beans, drained
½ tsp dried oregano
6 eggs
fresh basil, to garnish (optional)
Nutrition
(Per Serving)
Calories
428
Fats
24 g
Protein
22 g
Carbs
31 g
Instructions
- Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add bread and fry until golden.
- In bowl, toss toasted bread with Parmesan.
- Wipe skillet clean, add 1 tablespoon olive oil, and cook garlic for 30 to 60 seconds. Add tomatoes and beans. Cook until tomatoes burst, about 7 to 10 minutes. Stir in most of bread.
- Make 4 wells and crack in eggs. Cover and cook for 3 to 4 minutes. To serve, top with remaining bread, season with pepper, and garnish with basil.