Lamb sausage, cannellini beans, eggs, and more: Ready in just 25 minutes, this hearty, complex one-pan supper delivers protein and flavor in droves. In a single skillet, you’ll brown two lamb sausages, breaking it into chunks. Then you’ll pour in a can of diced tomatoes and beans, and warm the mixture until heated through. Create four little wells in the skillet for your eggs, and carefully crack the eggs directly into their respective spots. After 10 minutes in the oven, dinner (or one filling breakfast or brunch) is served. A side salad’s optional, and a bit of crusty bread is encouraged.
1 tablespoon olive oil
8 ounces lamb sausage (about 2 medium/large)
1 (14-ounce can) diced tomatoes
1 (15-ounce can) cannellini beans, drained and rinsed
Kosher salt and pepper
4 large eggs
Sat fat 9g
How to Make It
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.
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