This recipe was made in collaboration with Heyday Canning Co., a new pantry staple brand that I absolutely love, and is now a staple in my very own kitchen. I tested this recipe with a propane stove up at my husband’s family cabin last weekend, but the same rules will apply to your at home kitchen. This dish is perfect for lunch, brunch, lunch or dinner. Similar to shakshuka, this packs a more Italian punch, especially with the addition of the smooth taste of Heyday’s Cannellini beans.

Serves 2-4 people 

Ingredients 

1 can Heyday Tomato alla Vodka Cannellini Beans
1 14.5 oz can diced tomatoes
4 large eggs
1 large yellow or red onion, rough chopped
2-4 garlic cloves, minced
2 tablespoons oil or unsalted butter
3-4 cups baby spinach, packed
½ teaspoon red pepper flakes, or to taste
¼ teaspoon smoked paprika 
½ tablespoon Italian seasoning 
1 tablespoon cane sugar, or other sweetener
Salt and pepper to taste
Bread for serving
Feta or soft goat cheese for serving 

Heat pan over medium-low heat. Once hot, add the oil or the butter then add the onions once butter has melted or oil is hot. Salt the onions and cook until they are soft and translucent. Turn the heat up to medium, add the diced tomatoes and cane sugar and stir. Let cook for 5-7 minutes, or until tomatoes have slightly broken down. Add the spinach to the pan, stir and cover for 5 minutes to let the spinach wilt. Once the spinach has wilted, add Heyday’s Tomato alla Vodka Cannellini Beans, paprika, Italian seasoning, red pepper flakes,  and stir until incorporated. Season with salt and pepper to your liking. Make 4 wells, with the back of a spoon, for the eggs. Crack each egg into the wells, and cover replace the lid. Continue cooking until egg whites have solidified and the yolk is to your preference. Remove from heat and sprinkle soft goat cheese or feta and serve right away with toast. Will keep in the fridge for up to 2 days.