Eggs with White Beans, Tomatoes and Pesto

Prep Time: 10 mins  | Cook Time:  15 mins | Course: Breakfast | Serves: 4

Eggs gently poach over simmering white beans and tomatoes; serve drizzled with pesto and freshly grated parmesan cheese. Extreme comfort food!

1 Tbsp olive oil

3 cloves garlic, chopped

½ cup onion, chopped

1 15-oz can white kidney beans or cannellini, rinsed

1 15-oz can diced tomatoes, with juice

1 tsp oregano

Garlic salt and pepper, to taste

4 eggs

¼ cup pesto

Freshly grated parmesan cheese, for serving

Saute olive oil, garlic and onion in a large skillet over moderate heat. Stir in rinsed beans and tomatoes in their juices. Sprinkle saute with oregano, garlic salt and pepper. Make 4 little hollows with your spoon and crack an egg in each. Cover with a lid until eggs are steam set to desired doneness. Dish a spoonful with an egg into bowls and drizzle with the pesto and a sprinkling of cheese just before serving.