Farmers Breakfast
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, chopped
1½ tsp Herbs de Provence
1 x 14 oz (400 g) can diced tomatoes
1 x 14 oz (400 g) can cannellini beans, rinsed & drained
8.1 fl oz (240 ml) chicken broth
½ tsp salt
¼ tsp red pepper flakes
8 eggs
3.5 oz (100 g) spinach
black pepper
4 servings Gremolata Sauce
Nutrition
(Per Serving)
Calories
435
Fats
31 g
Protein
17 g
Carbs
20 g
Instructions
- In a large skillet, heat the olive oil and sauté the onion for 5 minutes over medium-high heat. Lower the heat, add the garlic, and sauté for a further minute until fragrant.
- Now add the herbs, diced tomatoes, beans, and chicken broth. Season with salt and red pepper flakes, bring to a simmer, and cook for 5-7 minutes. Stir in the spinach and allow it to wilt.
- Make 8 little wells in the bean mixture and crack the eggs into them. Season each egg with salt and pepper, cover the skillet with a lid, and simmer gently until the whites are set but yolks are still soft.
- Drizzle with Gremolata Sauce and serve immediately.