Baked eggs with uccelletto beans and bread

Ingredients

For 1 serving

• Eggs2
• Cooked cannellini beans150 g
• Canned peeled tomatoes150 g
• Fresh sage3 g
• Garlic1 clove
• Bread40 g
• Mixed salad greens60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

Method

1. Preheat the oven to 190 °C (conventional). Drain and rinse the cannellini beans.
2. Heat half the oil in a pan over medium-low heat with the crushed garlic and the fresh sage for a minute, until sizzling and fragrant. Add the crushed peeled tomatoes, the beans, salt and pepper and cook for 10 minutes, stirring, until the sauce thickens.
3. Pour the beans into a small baking dish, remove the garlic, make a hollow with a spoon for each egg and crack the eggs into them; lightly salt the whites.
4. Bake at 190 °C for 10–12 minutes, until the whites are set and the yolks still soft.
5. Meanwhile wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt. Serve the eggs with the bread and the salad.