Pesto Bean & Tomato Breakfast Skillet

Name: Pesto Bean & Tomato Breakfast Skillet
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 1 tbsp olive oil; 1 red onion, sliced; 400 g cherry tomatoes; 2 x 400 g tins cannellini beans; 3 tbsp vegetarian pesto; 100 ml vegetable stock; 4 eggs; 50 g mozzarella; Fresh basil

Saucy white beans, tomatoes and pesto with eggs baked on top.

Vegetarian Gluten-free Under 30 min (0 ratings)

Prep10 min

Cook18 min

Total28 min

Serves4

DifficultyEasy

↓ Jump to recipe

Saucy white beans, tomatoes and pesto with eggs baked on top. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Cook onion in oil for 5 minutes.
Add tomatoes and cook until beginning to burst.
Stir in beans, pesto and stock; simmer 5 minutes.
Make four wells, add eggs and mozzarella, cover and cook until egg whites set.
Finish with basil.

💡 VeggieTip notes

Use an ovenproof pan and grill briefly for a browned top.
Serve with toast for dipping.

Nutrition (per serving, approx.)

429kcal

28g protein

39g carbs

18g fat

12g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: beans eggs pesto skillet

Pesto Bean & Tomato Breakfast Skillet

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

You might also like

Greek Salad with Crispy Chickpeas

Mediterranean Lentil Breakfast Hash

Fudgy Black Bean Brownies