Mozzarella & White Bean Skillet

What bread you choose matters — a lot. A baguette for a faux crostini situation, or toasted sandwich bread for a more English feel. If, for some odd reason, you enjoy English cuisine.

Ingredients

1/4 cup olive oil

4 garlic cloves, thinly sliced

3/4 cup marinara sauce

2 (15 oz) cans cannellini beans, rinsed and drained

Kosher salt and freshly ground black pepper, to taste

1 1/2 cups low-moisture mozzarella, freshly shredded, divided

5 large eggs

Fresh flat-leaf parsley, roughly chopped, for serving

Toasted baguette slices or bread, for serving

Preparation

1. Preheat the oven to 400°F. Heat the oil in a large oven-safe skillet over medium heat. Add the garlic and cook, stirring constantly, until light golden, about 1 minute. Stir in the marinara sauce and beans. Season with salt and pepper and bring to a simmer.

2. Stir in 1/2 cup of the mozzarella, then scatter another 1/2 cup over the top. Using the back of a spoon, make 5 wells in the bean mixture to reveal the bottom of the skillet. Crack an egg into each well and season with salt and pepper. Scatter the remaining mozzarella over the eggs and beans.

3. Transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny and the cheese is melted and bubbling, 5–8 minutes. Scatter with fresh parsley and serve immediately with toasted bread.

Notes

Inspired by Delish.