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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3ouncespancetta or bacon, diced1fennel bulb, cored and thinly sliced, plus 2 tsp. minced fennel fronds (optional; see Tips)1smallyellow onion, diced3large clovesgarlic, minced2teaspoonsdried oregano1(15 ounce) canlow-sodium cannellini beans, rinsed1cupcherry tomatoes, halved2teaspoonsolive oil4large eggs¼teaspoonground pepper4largefresh basil leaves, sliced (optional; see Tips)
Cook Mode(Keep screen awake)
Ingredients
3ouncespancetta or bacon, diced
1fennel bulb, cored and thinly sliced, plus 2 tsp. minced fennel fronds (optional; see Tips)
1smallyellow onion, diced
3large clovesgarlic, minced
2teaspoonsdried oregano
1(15 ounce) canlow-sodium cannellini beans, rinsed
1cupcherry tomatoes, halved
2teaspoonsolive oil
4large eggs
¼teaspoonground pepper
4largefresh basil leaves, sliced (optional; see Tips)
DirectionsCook pancetta (or bacon) in a large skillet over medium heat until crispy and the fat is rendered, 4 to 5 minutes. Add sliced fennel, onion, garlic, and oregano; cook, stirring often, until the onions are translucent and the fennel is wilted, about 8 minutes. Add beans and tomatoes; cook, stirring often, for 5 minutes more.Heat oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cover the pan and reduce heat to medium-low. Cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.Divide the bean and vegetable mixture among 4 plates and top each with an egg. Sprinkle with pepper and garnish with basil and fennel fronds, if desired.TipsTips: Fennel is a bulbous vegetable that has delicate fronds on top of tall stalks. Discard the stalks but save the fronds for a flavorful garnish.To slice basil: Lay the basil leaves on top of one another and roll the stack up into a cylinder. Cut the rolled basil into thin strips.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Cook pancetta (or bacon) in a large skillet over medium heat until crispy and the fat is rendered, 4 to 5 minutes. Add sliced fennel, onion, garlic, and oregano; cook, stirring often, until the onions are translucent and the fennel is wilted, about 8 minutes. Add beans and tomatoes; cook, stirring often, for 5 minutes more.Heat oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cover the pan and reduce heat to medium-low. Cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.Divide the bean and vegetable mixture among 4 plates and top each with an egg. Sprinkle with pepper and garnish with basil and fennel fronds, if desired.TipsTips: Fennel is a bulbous vegetable that has delicate fronds on top of tall stalks. Discard the stalks but save the fronds for a flavorful garnish.To slice basil: Lay the basil leaves on top of one another and roll the stack up into a cylinder. Cut the rolled basil into thin strips.
Cook pancetta (or bacon) in a large skillet over medium heat until crispy and the fat is rendered, 4 to 5 minutes. Add sliced fennel, onion, garlic, and oregano; cook, stirring often, until the onions are translucent and the fennel is wilted, about 8 minutes. Add beans and tomatoes; cook, stirring often, for 5 minutes more.
Heat oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cover the pan and reduce heat to medium-low. Cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.
Divide the bean and vegetable mixture among 4 plates and top each with an egg. Sprinkle with pepper and garnish with basil and fennel fronds, if desired.
Tips
Tips: Fennel is a bulbous vegetable that has delicate fronds on top of tall stalks. Discard the stalks but save the fronds for a flavorful garnish.
To slice basil: Lay the basil leaves on top of one another and roll the stack up into a cylinder. Cut the rolled basil into thin strips.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)288Calories15gFat23gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
