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Skillet Tomatoes, White Beans, and Eggs

This breakfast-for-dinner skillet is healthy, easy, and delicious.
Skillet Tomatoes White Beans and Eggs
Andrew Purcell, Carrie Purcell
  • Active Time

    10 Minutes

  • Total Time

    20 Minutes

Ingredients

Makes 2 Servings

1

tablespoon olive oil

1

pint cherry tomatoes

Salt

Pepper

4

cloves garlic, minced

2

cups loosely packed baby spinach

1

can (15 ounces) white beans, rinsed and drained

¼

cup fresh basil, torn

4

large eggs

Preparation

  1. Step 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.

    Step 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.

    Step 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