30 minutes
A hearty one-skillet meal featuring baked eggs nestled in a savory mixture of beans, greens, sausage, and tomato sauce.
Olive Oil, none
tablespoons
Italian Sausage, crumbled, cooked
0 lb
Yellow Onion, sliced
each
Chickpeas, rinsed and drained
0 cans
Garlic, finely chopped
cloves
Kosher Salt, none
pinches
Whole Tomatoes, crushed by hand
0 cans
Spinach, roughly chopped
0 oz
Eggs, none
each
Black Pepper, freshly ground
to taste
Italian Parsley, chopped
0 oz
Basil, chopped
0 oz
Pecorino, grated
0 oz
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.
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