Rating: 4 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
  • 18 Ratings

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.

Georgia Freedman


Credit: Greg DuPree

Recipe Summary

15 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

400 calories; fat 25g; saturated fat 9g; cholesterol 225mg; sodium 830mg; protein 22g; carbohydrates 21g; sugars 4g; fiber 6g; iron 4mg; calcium 93mg.