Baked Eggs With Beans and Greens

By Colu Henry

Baked Eggs With Beans and Greens
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
30 minutes
Rating
5(1,477)
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
  • 2tablespoons olive oil
  • ½pound sweet or spicy Italian sausage, casings removed (optional)
  • 1medium yellow onion, thinly sliced
  • 1(15-ounce) can chickpeas or white beans, drained and rinsed
  • 2garlic cloves, finely chopped
  • Kosher salt
  • 1(28-ounce) can whole tomatoes, gently crushed by hand
  • 4cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
  • 6large eggs
  • Black pepper
  • 2tablespoons 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 (6 servings)

358 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 20 grams protein; 803 milligrams sodium

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
1,477 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.

Carolyn

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

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?

S

@Cort swap eggs for another can of pulses or add scrambled tofu/egg omelette substitute such as vegan richa recipe using gram flour for protein. Sausage can be omitted or use plant based alternative, I would add fresh and/or dried herbs, chilli flakes with the minced garlic step to bloom and toast the spices - bring out flavour to compensate for blandness, with sausage omission, meaty sausage contains black pepper, white pepper, nutmeg for a strong taste to counterbalance "sweet" tasting pork. Lincolnshire sausages contains mixed fresh herbs

Bevey

This was quite easy to put together, but lacked depth of flavor. I would not make again. For this genre, I’ll stick with Shakshuka with Feta, also from this site. Our family favorite.

Julie

This was amazingly good! Followed the recipe exactly, though added feta at then end instead of Parmesan. I left it in the oven a little too long out of concern that the egg whites would not be completely done. Next time, I will trust the recipe and pull it out at 9 minutes.

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