One-Skillet Bean & Broccoli Rabe Supper

By garciamoss

Ingredients

• 3 slices whole-wheat country bread (5-6 ounces), crusts removed
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• Freshly ground pepper to taste
• 4 ounces lamb merguez sausage (see Shopping Tip), or Italian chicken, turkey or pork sausage links
• 2 cloves garlic, thinly sliced
• 1 bunch broccoli rabe (about 12 ounces), trimmed and coarsely chopped
• 2 cups cooked cannellini beans, plus 1/2 cup bean-cooking liquid or water (see Tip)
• 1/8 teaspoon salt, plus a pinch, divided
• 4 large eggs

Details

Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 400°F.

Tear bread into 1/2- to 1-inch irregular pieces. Place on a large baking sheet and toss with 1 tablespoon oil. Season with pepper. Bake until golden brown and crisp, 10 to 12 minutes.

Meanwhile, heat 1 teaspoon oil in a large skillet, preferably cast iron, over medium heat. Remove sausage from casing and cook, breaking it up, until browned and cooked through, 3 to 5 minutes. Drain on paper towels. Let the pan cool.

Pour off any oil left in the pan, add the remaining 1 tablespoon oil and place over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and cook, stirring, until wilted and tender but still bright green, 4 to 6 minutes. (Add 1 to 2 tablespoons water if the greens seem dry.)

Add beans, bean-cooking liquid (or water), the sausage and 1/8 teaspoon salt to the pan, stirring to combine; bring to a simmer. Make 4 indentations in the bean mixture and break an egg into each one. Season the eggs with the remaining pinch of salt and pepper to taste. Cover the pan and cook the eggs, checking occasionally, until desired doneness: 3 to 5 minutes for soft-set yolks, 7 to 9 minutes for hard-set yolks.

Top the bean mixture and eggs with the croutons and serve immediately.