Community recipe
Tomato-White Bean Baked Eggs with Cheesy Toast
Tender eggs nestle in a garlicky tomato-and-white-bean skillet, with bubbling mozzarella toast for scooping up every bite. An easy, satisfying dinner made mostly from pantry staples.
- Serves
- 4
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 onion, medium; peeled and finely diced
- 1 tbsp olive oil
- 2 tsp minced garlic
- 240 g canned white beans, drained weight; rinsed
- 794 g crushed tomatos
- 1 tsp dried oregano
- 0.75 tsp kosher salt
- 0.25 tsp ground black pepper
- 90 g baby spinaches, washed and dried
- 4 eggs
- 2 tbsp softened butter
- 4 slices crusty bread
- 80 g shredded mozzarella
- 10 g fresh basil leaves, washed, dried and torn
Make it
Instructions
- 01
Heat the oven and start the tomato base
Place racks in the middle and upper thirds of the oven and heat to 425°F (220°C). Set a 12-inch oven-safe skillet over medium heat. Peel and finely dice 1 medium onion. Add 1 tbsp olive oil and the diced onion to the skillet; cook for about 5 minutes, stirring, until translucent. Stir in 2 tsp minced garlic and cook for 30 seconds, just until fragrant. | Why: Softening the onion first builds sweetness, while the brief garlic cook keeps it from burning.
- 02
Simmer the beans and wilt the spinach
Drain and rinse 240 g canned white beans in a sieve. Add the beans, 794 g crushed tomatoes, 1 tsp dried oregano, 3/4 tsp kosher salt, and 1/4 tsp ground black pepper to the skillet. Stir and simmer over medium heat for 5 minutes, until lightly thickened and bubbling. Wash and thoroughly dry 90 g baby spinach; stir it into the sauce for about 2 minutes, until just wilted. Taste the sauce before adding the eggs; it should be savory and well seasoned. | Why: A short simmer concentrates the sauce, and adding spinach last keeps it bright.
- 03
Nestle in the eggs and bake
Make four shallow wells in the sauce. Crack 4 eggs individually into a small bowl, then slide one into each well. Transfer the oven-safe skillet to the middle rack and bake at 425°F (220°C) for 12–15 minutes, until the whites and yolks are set and the sauce bubbles at the edges. Start the toast in the next step while the eggs bake. | Why: Individual wells hold the eggs in place so each serving gets one.
- 04
Make the mozzarella toast while the eggs bake
Line a baking sheet with parchment. Spread 2 tbsp softened butter over 4 slices crusty bread, distributing it evenly, and arrange the slices on the sheet. About 4 minutes after the eggs went into the oven, put the sheet on the upper rack. Bake for 5 minutes, until the edges begin to turn golden. Sprinkle 80 g shredded mozzarella evenly over the bread and bake for 2–3 minutes more, until melted and bubbling. Remove the toast and skillet with oven mitts, and set the hot skillet on a heatproof surface. | Why: Staggering the oven time lets the toast crisp without overbaking the eggs.
- 05
Rest, garnish and serve
Let the skillet rest for 2 minutes; the sauce should thicken slightly. Wash and dry 10 g fresh basil leaves, tear them, and scatter over the eggs. Spoon one egg and plenty of sauce onto each of four plates, and serve immediately with one piece of the warm toast per person. Keep the skillet handle clear of hands: it remains hot after leaving the oven. | Why: A short rest makes the sauce easier to serve, and fresh basil adds a bright finish.
