Tuscan Farmers Breakfast
Inspiration
An EGG-TRA incredible Market Meal. Made by Market regular, Jamie Campbell, this Tuscan Farmers Breakfast did not disappoint. Beware though! Since delivering this dish as breakfast in bed to his signifcant other on Valentine's Day, she's asked for it three times since! Thankfully it's easy to whip up and equally enjoyed by both. Of course, it's also best paired with farm-fresh flowers too!
Ingredients
1–2 Tbsp olive oil
1/2 an onion, diced
4 garlic cloves, rough chopped
1 Tbsp chopped rosemary, sage or thyme (or sub 1 1/2 teaspoons dried Italian seasoning)
2 medium diced tomatoes, diced with their juices
1 14.5 ounce can cannellini beans or white beans ( or 1 ½–2 cups cooked), rinsed and drained
1 cup stock or broth ( or water plus 1 boillion cube) either chicken or veggie
1/2 tsp kosher salt
1/4 tsp chili flakes, more to taste
4–6 eggs ( for vegans serve with pan-seared tofu)
serve with crusty bread or warm tortillas and Gremolata
Method
In a 10-11 inch skillet, heat the oil and saute the onions for 3 minutes over medium high heat. Turn heat to medium and add the garlic. Saute until fragrant and golden, stirring often about 3 more minutes, turning heat lower if necessary. Once the onion is tender, add the herbs and cook one more minute.
Add diced tomatoes, beans and stock. Add salt and chili flakes and bring to a simmer on medium low about 5-7 minutes. Make little wells in the beans and crack the eggs into them. Season each egg with salt and pepper, cover and simmer gently until whites are set but yolks are still soft.
Sprinkle with fresh Italian parsley and spoon flavorful Gremolata over top for a burst of flavor!
