Tomato Bean Egg Skillet

Ingredients

• 1 tablespoon olive oil (14 g)
• 1 onion, diced (150 g)
• 1 zucchini, sliced (200 g)
• 2 cups cherry tomatoes, halved (300 g)
• 2 garlic cloves (6 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1/4 teaspoon red pepper flakes (1 g)
• 1 can cannellini beans, drained (240 g)
• 4 large eggs (200 g)
• 1/3 cup crumbled feta (50 g)
• 2 tablespoons fresh basil, chopped (6 g)
• 1 lemon, zested and juiced (120 g)

Instructions

1. Prepare ingredients. Halve tomatoes, dice onion, slice zucchini, mince garlic, rinse beans, crumble feta, and zest the lemon. Juice half the lemon; cut the remaining half into wedges. Crack eggs separately into small cups, which makes placing them into the sauce easier.
2. Cook vegetables. Heat oil in a 12-inch lidded skillet over medium heat. Add onion, zucchini, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until onion is translucent and zucchini has golden edges, 6 to 7 minutes. Stir in garlic for 30 seconds.
3. Simmer sauce. Add tomatoes and beans, stirring to coat them in the seasoned oil. Cook uncovered, pressing several tomatoes with a spoon, until juices make a chunky sauce, 6 to 8 minutes. Add two tablespoons water only if the skillet becomes dry before tomatoes begin collapsing.
4. Cook eggs. Make four wells in the sauce. Slide one egg into each well and season the tops with pepper. Cover, reduce heat to medium-low, and cook until whites are firm and yolks are cooked as desired, 5 to 7 minutes. Remove pan from heat.
5. Finish and serve. Uncover and rest the skillet for 2 minutes. Scatter feta and basil over the eggs. Finish with lemon zest, juice, and extra pepper. Serve directly from the skillet with lemon wedges.

Notes

• Tomato moisture varies. If the sauce becomes watery, continue cooking uncovered for one or two minutes before adding eggs; if it gets tight, add water one tablespoon at a time.
• Use a lid that fits closely. Escaping steam slows the egg finish and can leave whites uneven.
• Feta varies in saltiness, so taste the tomato base before adding more salt at the table.

Nutrition Facts