Skillet Baked Eggs with Creamy Beans, Sautéed Mushrooms, and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Skillet Baked Eggs with Creamy Beans, Sautéed Mushrooms, and Tomatoes

YOUR SOLIN GENERATED RECIPE

Skillet Baked Eggs with Creamy Beans, Sautéed Mushrooms, and Tomatoes

Enjoy a vibrant skillet meal featuring perfectly baked eggs resting on a bed of creamy white beans, complemented by savory sautéed mushrooms and fresh tomatoes. Lightly seasoned with garlic, salt, and pepper, and finished with a drizzle of olive oil, this dish has a delightful Mediterranean vibe that's both satisfying and nourishing.

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NUTRITION

396kcal
Protein
26.1g
Fat
11.1g
Carbs
51.0g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Cannellini Beans (No Salt Added)

100g Mushrooms

1 small Tomato (approx. 100g)

1 tsp Olive Oil

1 clove Garlic

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a skillet over medium heat and add the olive oil. Once heated, add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they begin to soften and turn golden, about 4-5 minutes.

  • 4

    Stir in the cannellini beans and halved tomatoes, cooking for an additional 2-3 minutes to blend the flavors.

  • 5

    Make three small wells in the bean and vegetable mixture. Crack one egg into each well.

  • 6

    Season the eggs with a pinch of salt and black pepper. Allow the mixture to cook on the stovetop for 2 minutes.

  • 7

    Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the egg whites are set but the yolks remain runny.

  • 8

    Remove carefully from the oven and serve immediately, enjoying the creamy beans paired with perfectly baked eggs and fresh vegetables.

Skillet Baked Eggs with Creamy Beans, Sautéed Mushrooms, and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Skillet Baked Eggs with Creamy Beans, Sautéed Mushrooms, and Tomatoes

YOUR SOLIN GENERATED RECIPE

Skillet Baked Eggs with Creamy Beans, Sautéed Mushrooms, and Tomatoes

Enjoy a vibrant skillet meal featuring perfectly baked eggs resting on a bed of creamy white beans, complemented by savory sautéed mushrooms and fresh tomatoes. Lightly seasoned with garlic, salt, and pepper, and finished with a drizzle of olive oil, this dish has a delightful Mediterranean vibe that's both satisfying and nourishing.

NUTRITION

396kcal
Protein
26.1g
Fat
11.1g
Carbs
51.0g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Cannellini Beans (No Salt Added)

100g Mushrooms

1 small Tomato (approx. 100g)

1 tsp Olive Oil

1 clove Garlic

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a skillet over medium heat and add the olive oil. Once heated, add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they begin to soften and turn golden, about 4-5 minutes.

  • 4

    Stir in the cannellini beans and halved tomatoes, cooking for an additional 2-3 minutes to blend the flavors.

  • 5

    Make three small wells in the bean and vegetable mixture. Crack one egg into each well.

  • 6

    Season the eggs with a pinch of salt and black pepper. Allow the mixture to cook on the stovetop for 2 minutes.

  • 7

    Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the egg whites are set but the yolks remain runny.

  • 8

    Remove carefully from the oven and serve immediately, enjoying the creamy beans paired with perfectly baked eggs and fresh vegetables.