30-minute eggs, beans & toast – a one pot & skillet dish you can whip up any time for a hearty, healthy meal. Clean out your pantry & fridge with this versatile recipe.
Have tomatoes, sausage, eggs, beans & bread and not sure what to make with them? Here’s a quick and easy recipe filled with protein and healthy nutrients. This Mediterranean-inspired dish takes kitchen staples like tomatoes, beans, eggs and bread to make a great meal for any time of the day.
Regardless the kind of tomatoes, beams and protein source you have, this recipe will turn out. You can add sweet peppers, spinach or kale, zucchini, eggplant… Almost any vegetable you have in your fridge and really, to your preference! Use your best judgment. This recipe is easy, forgiving, and versatile, but here’s how we make it.
#Ad We are thrilled to have partnered up with @EggsOeuf to bring you a new recipe for #EggsAnytime. Check out the hashtag for more amazing recipes you can eat for breakfast, lunch or dinner.
A note about ingredients:
A true Broke-Foodies dish, you can use almost anything you have lying around in the kitchen.
Tomatoes: We recommend big ripe beef steak tomatoes for this recip.e However, feel free to use Italian tomatoes or even canned tomatoes instead.
Beans: Pinto beams are perfect for this recipe, as ethe taste and texture is ideal when making a tomato sauce that will be scooped up with bread. Pinto beans are creamy, small, and they marry well in any tomato-based sauce. Adequate substitutions are: black beans, kidney beans, chickpeas.
Eggs: use any egg and enjoy poached eggs as a healthy way to ad protein and essential nutrients to a dish. The key to a perfect poached eggs is the water and vinegar solution the egg is cooked in, and the time. A ratio we use is: for every 3 cups of water, 1 tbsp vinegar. Don’t have white vinegar? Apple cider vinegar works equally as well, albeit having a more pronounced flavor. Lea prefers ACV for it’s taste and frequently uses it as a seasoning. Food for thought.
Pro tip: set a timer and do not rely on the *too late* light-bulb moment of realization: “…OH THE EGGS!”
If you haven’t made poached eggs before, we recommend reading up on this quick tutorial
Poached eggs are our favorite way of managing multitasking and having a perfectly cooked egg, whether you like runny yolk or not. It also makes this recipe practical for batch cooking and for cooking for a large crowd. While this meal can be made for breakfast, lunch, or dinner, we LOVE having it for lunch. It keeps us full until dinner without leaving us feeling heavy.
BATCH COOKING THIS RECIPE
Meal prepping recipes with eggs is easy and fast. Simply double, triple, quadruple the sauce recipe and cook the eggs as needed when you heat up your sauce. Spice things up with different breads or try different ways of cooking the egg. Or, literally spice it up. Leftovers or meal-prepped meals can use an extra dash of love upon reheat. Follow your gut.
If cooking for a small hoard of humans, cook sauce in a large pot and double the recipe as needed. Poach your eggs and set aside in a cool bath. See cooking Perfect Poached Eggs to learn more.
As this is a Mediterranean-style tomato-based sauce, we can add in different vegetables to spice it up or as an effort to clean out the fridge (ha).
Additions (& cook-time instructions) :
Sweet red and orange peppers (Add in with onions)
Spinach or kale (Add in with tomatoes)
Eggplant (cut in even chunks & fry before onions, and add onions before they start to brown)
Onions: red onions, shallots
Beef broth: any broth or broth cubes with equal amount of water as recipe indicates
Spicy Italian sausage: regular Italian sausage (not spicy) or spiced with basil, fennel, oregano or other herbs (avoid maple or other kinds of flavored sausages that aren’t simple)
Pinto beans: chickpeas, black beans, red kidney beans, white beans
Beef steak tomatoes: Italian tomatoes, canned tomatoes, other – any tomato will work but may change cook time. Adjust accordingly and monitor your sauce more frequently if you aren’t sure.
(Feel free to DM us with questions on Instagram too. We may not get back to you right that moment, but will within 24 hours)
Weeknight Beans & Toast
- 1 medium onion
- 600 grams beef steak tomato (3-4 medium tomatoes)
- 1 tbsp tomato paste
- 2 spicy Italian sausges (1/2 lbs)
- 1 tbsp olive oil
- 1 clove garlic
- 1/4 cup beef broth (or 1 cube with 1/4 cup water)
- 1 cup pinto beans (1/2 can approx)
- 4 eggs
- 1 tbsp vinegar + 3 cups water for poached eggs
- 2 portions bread of choice (baguette, toast, flatbread, other) 2 generous portions
- 1/2 tsp cumin
- 1 tbsp paprika (optional)
- 1 pinch cayenne
- salt to taste
- cracked pepper to taste
Prepare your ingredients (5 minutes)
- Start to warm water and vinegar in a pot on low heat. See notes in post for ratio
- Chop onions, garlic, tomatoes roughly - set aside, separately
- Remove the casing from the sausage and break up the sausage filling into small pieces. The size is really to your preference - keep in mind they will shrink by about 30% as they cook down and this dish is served with bread
- Drain beans, set aside
Get cooking (25 minutes)
- Heat up one tbsp olive oil on medium-high in a medium pan (or skillet). Add onions in and cook for a few minutes before adding in the garlic and sausage pieces. Cook for 4-5 minutes before adding the chopped tomatoes
- Once the tomatoes are in, lower the heat to medium and add in 1/4 cup beef broth, tomato paste, and the spices. For added heat, add up to 1/4 tsp cayenne. Stir and let the sauce reduce. Keep it partly covered and stir occasionally as the sauce thickens
- After about 10 minutes, or until the tomatoes have almost all dissolved into the sauce, add in the pinto beans and continue cooking until the sauce is thick. During this last bit of cooking, prepare your poached eggs (see below)
- Once your sauce is ready, turn off the heat and prepare for plating
Cook your Eggs
- Start preparing poached eggs after your pinto beans have been added to the sauce and the sauce is thickening
- Turn the heat up to medium-high to bring the poached egg water solution to a boil. Remember the ratio: for every 3 cups of water, 1 tbsp of vinegar. Practically, repeat this as many times as it takes to fill your pot half way
- Once simmering, whisk the water in a circular motion and add in your egg, gently. Ever so slightly stir in the same direction, circularly. Cook each egg 3 to 5 minutes, depending how you prefer your yolks (3 minutes for runny and 5 minutes for a more solid poach). Should you need additional assistance, see blog post section regarding ingredients, specifically, eggs.
- Set each poached egg aside, generously spaced from other poached eggs. Alternately, have your plates prepared with the sauce, ready to be topped with a perfect poached egg. Serve warm, with bread. Get fancy by drizzling olive oil atop & cracking pepper.
Tell us, have you tried something like this before? Join the conversation here