Because our weekends rarely overlap, brunches or special breakfasts are not common in our home. However, we do love a good breakfast-for-dinner when opportunity arises! Gently poached eggs lay in a bed of rich tomato stew with butter beans, kalamata olives and herbs.

Skillet Eggs in Rustic Tomato Sauce with Beans
Recipe from The Eat Clean Diet: Tosca Reno
Serves 4

4 cups (or 1 28oz can) of whole peeled tomatoes
1 tsp olive oil
1/2 small onion, finely chopped
2 cloves garlic
1/2 tsp smoked paprika
pinch dried oregan0
1/4 cup pitted kalamata olives, drained and chopped
2 cups cooked, rinsed and drained (or a 14oz can) butter beans
4 large eggs
sea salt and freshly ground pepper

Preheat oven to 350˚F and place rack in upper third of oven. Drain the can of tomatoes and mash slightly with a fork to break up. Heat olive oil in a 9 inch cast iron skillet on medium low. Add onion and cook until soft. Stir in garlic and cook 1 minute longer. Add squished tomatoes, paprika, oregano, olives and butter beans and stir to combine. Transfer skillet to oven and cook for about 15 minutes. Remove and set on top of stove. Using a ladle, make 4 indentations and gently crack the eggs into the indentations, keeping yolks intact. Season with salt and pepper and return to oven. Bake for 9 – 12 minutes until whites are set and yolks are slightly thickened. Serve immediately with crusty wholegrain bread or a spinach salad.