Italian Breakfast Recipe (Tuscan Farmers Breakfast) Recipe

Ingredients

Bean Stew

• 1 tablespoon olive oil
• 0.5 onion, diced
• 4 cloves garlic, rough chopped
• 0.25 teaspoon chili flakes
• 1 tablespoon chopped rosemary, sage or thyme (or 1½ teaspoons dried Italian seasoning)
• 14 ounce can diced tomatoes (fire roasted are nice)
• 15 ounce can cannellini beans, rinsed and drained
• 1 cup stock or broth (chicken or veggie)
• 0.5 teaspoon kosher salt
• 1 cup chopped baby spinach, chard or kale (optional)

Eggs and Toppings

• 4 eggs
• salt and pepper to taste
• 2 tablespoons parmesan or pecorino (optional)
• crusty bread or warm tortillas for serving
• gremolata for serving

Instructions

Bean Stew

1. Heat the olive oil in a large skillet over medium-high heat and sauté the onion, garlic, and chili flakes for 2 minutes. Lower heat to medium and sauté until fragrant and golden, stirring often. Once the onion is tender, add the herbs and cook one more minute.
2. Add diced tomatoes and their juices, the drained beans and the chicken stock. Season with salt and pepper and bring to a simmer. At this point, you could stir in a handful of chopped spinach, kale or chard if you like. Simmer for 5 minutes or until greens are cooked down a bit.

Eggs and Serving

1. Make little wells in the bean stew and crack the eggs into them. Season each egg with salt and pepper, cover and simmer gently on low until whites are set but yolks are still soft. Feel free to sprinkle with pecorino or parmesan.
2. Make the gremolata sauce.
3. Serve with flavorful gremolata over the top for a burst of flavor and crusty bread to mop up all the juices.

Notes

• For vegans, serve with pan-seared tofu instead of eggs.
• Fire roasted diced tomatoes add extra flavor but regular diced tomatoes work well too.
• You can use 1½ to 2 cups of cooked white beans instead of canned.