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Baked Eggs and Popped Beans
At a Glance
- Total
- 10 min
- Servings
- 2.00 eggs, serving(s)
Categories
- Breakfast
- Stovetop
Dietary
- Vegetarian
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Baked Eggs and Popped Beans brings together 1 (10 ounce) can Ro-Tel tomatoes, 1 tablespoon lemon juice, 1 (14 ounce) can cannellini beans in a practical dish for home cooking. It takes about 10 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Non-stick pan with lid
Ingredients
- 1 (10 ounce) can Ro-Tel tomatoes
- 1 tablespoon lemon juice
- 1 (14 ounce) can cannellini beans
- 1/2 teaspoon fennel seed
- 4 eggs
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Instructions
Rinse and drain the beans, and add to a hot non-stick pan with the fennel seeds and a pinch of black pepper.
Occasionally shaking the pan, continue to fry until the skins pop.
Drain off some of the liquid in canned tomatoes and add to the pan with a squirt of lemon juice.
Add the eggs and cover, cooking until the eggs are the desired doneness, 3-4 minutes for soft and runny.
Serve with balsamic, hot sauce and/or your favorite condiments. Jamie suggested toast and ricotta on the side. Keeping this appropriate for a low gi meal, be careful about the bread.
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