“Love and eggs are best when fresh.”
Old Russian Proverb
This is a delicious brunch casserole that fills the house with enticing aroma, coaxing any sleepy heads out of bed. It can be made ahead up to the point where the eggs are added. Delicious as a hearty vegetarian dinner too!
Cheesy Italian Egg and Bean Bake
2 tablespoons olive oil
1 yellow onion, coarsely chopped
3 cloves of garlic, coarsely chopped
pinch of sea salt
1 28-once can of fire roasted chopped tomatoes with green chili, including the juice
1/8 cup of fresh rosemary leaves, coarsely chopped, more for garnish
1 6-once bag of baby spinach, or 2 cups of cooked broccoli, chopped
3 14-once cans of cannellini beans, drained and rinsed
3/4 cup shredded parmesan cheese
hot pepper flakes, salt and pepper, to taste
1 cup shredded fontina cheese( I used a 4 cheese blend that included fontina)
6 large eggs, added near the end of the baking period
- Preheat oven to 400F.
- In a large skillet, heat oil over medium heat, add onion and garlic and cook until onion if translucent, about 5 minutes.
- Add pinch of salt and tomatoes. Bring to a boil, turn down heat, and cook, uncovered, 10 minutes to thicken slightly.
- Sitr in the spinach or broccoli. Add the beans, half of the parmesan, rosemary and hot pepper flakes. Taste and add salt and pepper to your liking. Bear in mind the tomatoes may already have salt and the cheeses will also be salty. Cook 5 more minutes.
- Transfer to a greased 2 quart oven-proof casserole dish. Top with remaining parmesan and fontina. Bake in center of oven, uncovered, for 15 minutes until the edges begin to brown. Remove from oven. Create 6 evely spaced wells for the eggs and crack an egg into each well. Return to the oven for an additional 5 minutes, give or take, of baking until the whites are set but the yolks are still runny. Sprinkle with additional rosemary or chives and serve with crusty bread.