Food & Nutrition

Skillet Tomatoes, White Beans, and Eggs

Skillet Tomatoes, White Beans, and Eggs

Andrew Purcell, Carrie Purcell

Makes 2 Servings

  • 1tablespoon olive oil
  • 1pint cherry tomatoes
  • Salt
  • Pepper
  • 4cloves garlic, minced
  • 2cups loosely packed baby spinach
  • 1can (15 ounces) white beans, rinsed and drained
  • 1/4cup fresh basil, torn
  • 4 large eggs
  1. In a large, lidded skillet over medium-high heat, heat olive oil. Add tomatoes and season with salt and pepper. Cook, shaking the pan occasionally, until tomatoes are lightly browned and blistered in places, about 3 minutes. Add garlic and stir. Reduce heat to medium. Add spinach and cook, stirring, until spinach is fully wilted, about 2 minutes. Add white beans and basil,and stir. Spread mixture out in an even layer.

  2. Crack eggs on top of vegetable-bean mixture in skillet. Season with salt and pepper. Reduce heat to medium-low and cook 10 minutes. Cover skillet and cook 3 minutes more, until eggs are still soft but cooked.

  3. Cool 5 minutes before serving.

Nutrition Per Serving

437 calories
17 g fat (4 g saturated)
46 g carbs
7 g sugar
14 g fiber
28 g protein

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Self – Food