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This breakfast has an identity crisis. It wants to be a brunch. Who is the boss here, though? Let’s cook.
  • 1–2 tablespoons olive oil
  • 1/2 an onion, diced
  • 4 garlic cloves, rough chopped
  • 1 tablespoon chopped rosemary, sage, or thyme ( or 1 ½ teaspoon dried Italian seasoning)
  • 1 14-ounce can of diced tomatoes (fire-roasted) or sub 2 medium tomatoes, diced with their juices
  • 1 14.5 ounces can cannellini beans or white beans ( or 1 ½–2 cups cooked), rinsed and drained
  • 1 cup stock or broth (or water plus 1 bouillon cube)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili flakes, more to taste
  • 4–6 eggs ( for vegans serve with pan-seared tofu)
  • Serve with crusty bread or warm tortillas and Gremolata
  • Optional addition: spinach
  • In a FIREDISC® cooker, heat oil. Saute onions for 3 minutes over medium-high heat. Turn heat to medium.
  • Add garlic. Saute until fragrant and golden, stirring often for 3 more minutes. Turn heat lower if necessary. Once the onion is tender, add herbs.
  • Cook one more minute. Add diced tomatoes, beans, and stock. Add salt and chili flakes.
  • Bring to a simmer on medium-low for 5-7 minutes. Stir in a handful of spinach or greens if desired. Make little wells in beans.
  • Crack eggs into wells. Season each egg with salt and pepper. Cover. Simmer until whites are set but yolks are still soft.
  • Sprinkle with fresh Italian parsley. Spoon flavorful Gremolata over top for a burst of flavor.