Baked Eggs with Beans and Lamb Sausage

baked-eggs-beans-lamb-sausage
Photo by Greg DuPree
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 400 calories
    • Fat 25 g
    • Sat Fat 9 g
    • Cholesterol 225 mg
    • Sodium 830 mg
    • Protein 22 g
    • Carbohydrate 21 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 93 mg

Heat the oven to 350° F.

Add the olive oil to a medium skillet over moderate heat. When oil is hot, remove the sausage from its casing and add it to the skillet. Cook until well browned, using the edge of a spoon to break the sausage into chunks. Add the tomatoes along with their liquid, increase the heat to high, and cook, stirring occasionally, for 2 minutes. Add the beans, season with salt and pepper, and cook until the beans are heated through, about 3 minutes more.

Remove the skillet from the heat and make four wells in the bean mixture. Crack the eggs into the wells, then transfer the skillet to the oven. Bake until the whites of the eggs have set but the yolks are still soft, about 8-10 minutes. Season with salt and pepper and serve hot.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 8 ounces lamb sausage (about 2 medium/large)
  3. Check 1 (14-ounce can) diced tomatoes
  4. Check 1 (15-ounce can) cannellini beans, drained and rinsed
  5. Check Kosher salt and pepper
  6. Check 4 large eggs

Directions

  1. Heat the oven to 350° F.
  2. Add the olive oil to a medium skillet over moderate heat. When oil is hot, remove the sausage from its casing and add it to the skillet. Cook until well browned, using the edge of a spoon to break the sausage into chunks. Add the tomatoes along with their liquid, increase the heat to high, and cook, stirring occasionally, for 2 minutes. Add the beans, season with salt and pepper, and cook until the beans are heated through, about 3 minutes more.
  3. Remove the skillet from the heat and make four wells in the bean mixture. Crack the eggs into the wells, then transfer the skillet to the oven. Bake until the whites of the eggs have set but the yolks are still soft, about 8-10 minutes. Season with salt and pepper and serve hot.