Description
This Tuscan Farmers Breakfast is a hearty Italian dish perfect for a flavorful morning meal. It features a savory stew of beans, tomatoes, and herbs simmered with garlic, onion, and chili flakes, topped with gently cooked eggs. Optional greens add freshness, and a bright gremolata sauce brings a burst of citrus and herb flavor. Served with crusty bread or warm tortillas, this breakfast combines rustic comfort with vibrant Italian tastes.
Ingredients
Main Ingredients
- 1-2 tablespoons olive oil
- ½ an onion, diced
- 4 garlic cloves, rough chopped
- ¼ teaspoon chili flakes, more to taste
- 1 tablespoon chopped rosemary, sage or thyme (or sub 1 1/2 teaspoons dried Italian seasoning)
- 14-ounce can diced tomatoes (fire roasted are nice) or 2 medium tomatoes, diced with their juices
- 14 to 15-ounce can cannellini beans or white beans (or 1 ½-2 cups cooked), rinsed and drained
- 1 cup stock or broth (chicken or veggie) or water plus 1 bouillon cube
- ½ teaspoon kosher salt
- Salt and pepper to taste
- 4-6 eggs (for vegans, serve with pan-seared tofu)
Optional Ingredients
- 1-2 cups chopped baby spinach, chard, or kale
- 2-3 tablespoons parmesan or pecorino cheese
- Crusty bread or warm tortillas, for serving
- Gremolata sauce (parsley, garlic, lemon zest mixed together)
Instructions
- Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion, chopped garlic, and chili flakes. Sauté for 2 minutes, then reduce heat to medium and continue to cook until the onion is tender and golden, stirring often to prevent burning. Stir in the herbs and cook for another minute to release their aroma.
- Add Tomatoes and Beans: Pour in the diced tomatoes with their juices, rinsed and drained beans, and the stock or broth. Season with kosher salt and pepper. Bring the mixture to a gentle simmer. At this stage, if using, stir in the chopped spinach, kale, or chard. Let it simmer for about 5 minutes until the greens wilt and the flavors meld.
- Cook the Eggs: Using a spoon, create little wells in the bean stew. Crack an egg into each well carefully. Season each egg with a bit of salt and pepper. Cover the skillet and reduce the heat to low. Simmer gently until the egg whites are set but the yolks remain soft, about 5-7 minutes. Optionally, sprinkle grated parmesan or pecorino over the top.
- Prepare Gremolata: Combine fresh chopped parsley, minced garlic, and lemon zest to make a bright herb sauce that will add freshness and depth when served on top of the dish.
- Serve: Spoon the Tuscan farmers breakfast onto plates, drizzle with gremolata, and offer crusty bread or warm tortillas to mop up the delicious juices.
Notes
- You can customize the herbs based on what you have—rosemary, sage, or thyme all work beautifully.
- For a vegan version, substitute eggs with pan-seared tofu cubes.
- Fire-roasted diced tomatoes add a wonderful smoky depth to the stew.
- Adjust chili flakes to your heat preference to make it more or less spicy.
- Leftovers reheat well and make a great brunch option.
