Tuscan Breakfast Skillet with White Beans

This hearty skillet was inspired by a breakfast I enjoyed at a working farm in Tuscany. After helping with morning chores, we were served a rustic meal featuring leftovers from the previous evening, reimagined with eggs. The farmer explained that this approach reflected the rural Italian philosophy of using what’s available and minimizing waste, especially with precious protein sources like beans and eggs.

Ingredients

• 3 tablespoons olive oil, divided
• 4 ounces pancetta or bacon, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups baby spinach
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 6 large eggs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, thinly sliced
• Crusty bread, for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat.
3. Add pancetta and cook until crisp, about 5 minutes.
4. Add onion and cook until softened, about 3 minutes.
5. Stir in garlic and bell pepper, cooking for 2 more minutes.
6. Add spinach and cook until wilted, about 1 minute.
7. Add beans, tomatoes, rosemary, sage, and red pepper flakes. Stir to combine.
8. Season with salt and pepper to taste.
9. Using the back of a spoon, create 6 wells in the mixture for eggs.
10. Crack an egg into each well.
11. Sprinkle Parmesan over the entire skillet.
12. Transfer skillet to oven and bake until egg whites are set but yolks are still runny, about 7-10 minutes.
13. Remove from oven and drizzle with remaining olive oil.
14. Garnish with fresh basil.
15. Serve directly from the skillet with crusty bread for dipping.

Recipe Notes

• Any white beans can be substituted for cannellini – try navy or great northern beans.
• For a vegetarian version, omit the pancetta and add mushrooms for umami flavor.
• Leftover roasted vegetables can be added to the skillet for extra flavor and texture.
• For a soupier consistency, add 1/2 cup chicken or vegetable broth before adding the eggs.

Prep time: 15 minutes | Cook time: 25 minutes | Serves: 6