Baked Eggs with Beans and Greens

1. Cook the Italian Sausage

Preheat your oven to 375°F. In a 12-inch ovenproof skillet over medium heat, add the olive oil and Italian sausage. Cook until browned, about 8 minutes. Transfer sausage to a plate.

2. Sauté the Onion

In the same skillet, add the sliced yellow onion and sauté until soft and translucent, about 3 to 5 minutes.

3. Add Beans and Garlic

Stir in the chickpeas and garlic, seasoning with a pinch of kosher salt. Cook for 1 minute.

4. Return Sausage and Add Tomatoes

Return the sausage to the skillet and add the hand-crushed whole tomatoes, seasoning with another pinch of salt. Simmer gently.

5. Incorporate the Greens

Add the roughly chopped greens and stir until wilted into the sauce.

6. Bake the Eggs

Create six wells in the mixture. Crack an egg into each well, and season with salt and black pepper. Bake in the preheated oven until the egg whites are set but yolks are runny, about 7 to 9 minutes.

7. Garnish and Serve

Remove from oven, let sit for a minute or two, then sprinkle with Italian parsley, basil, and grated pecorino cheese.