Baked Eggs With Beans and Greens

By Colu Henry

Updated December 5, 2018

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
5(1,555)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons olive oil

  • ½ 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 217 milligrams cholesterol; 358 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 21 grams fat; 7 grams fiber; 803 milligrams sodium; 20 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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 ½-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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

5 out of 5
1,555 user ratings
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Comments

Liza

Yum. Made it with fewer eggs for dinner for two, will reheat remainder with fresh eggs for another meal.

Jane

I always do these veggie and egg dishes, shakshuka etc by covering the pan and leaving it on the stove, skipping the oven. Seems simpler?

Carolyn

Use petite diced tomatoes. Half pound turkey sausage is plenty. Could use black beans and go Mexican with cilantro.

Carol

Wonderful inspiration. I needed to use up some beet greens, so sautéed them with an onion. Then added a can of fire roasted tomatoes and black eyed peas. Then eggs and queso. Pulled out the salsa. Warmed up a few tortillas. Heaven has arrived!

Anon

Made as per recipe. Balanced flavors. Absolutely delicious, no issues, easy.

Susan B

Does the nutritional information include the sausage or not?

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