One-Skillet Bean & Broccoli Rabe Supper

This was super tasty and different. And I think you could play around with it. We used hot italian sausage and white beans. But you could use the merguez and chickpeas or chorizo and black beans.

One-Skillet Bean & Broccoli Rabe Supper
If beans and greens are not a part of your regular menu, this one-pot dish will change your mind. Sausage and garlic flavor the broccoli rabe and beans while the big, rustic croutons soak up the broth. Yield: 4 servings. (We ate it all that night, didnt think it would keep well) Active/Total Time: 45 minutes (I think it only took 30 or so) From EatingWell (It is our picture)

Ingredients

• 3 slices whole-wheat country bread (5-6 ounces), crusts removed (We used ciabatta and leftover Italian Bread)
  
• 2 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• Freshly ground pepper to taste
• 4 ounces lamb merguez sausage, or Italian chicken, turkey or pork sausage links
• 2 cloves garlic, thinly sliced
• 1 bunch broccoli rabe (about 12 ounces), trimmed and coarsely chopped (We used 1 bunch, next time I would use 2)
  
• 2 cups cooked cannellini beans, plus 1/2 cup bean-cooking liquid or water (We used 1 can of canned beans and water)
  
• 1/8 teaspoon salt, plus a pinch, divided
• 4 large eggs
• Freshly ground pepper to taste
  

Preparation

1. Preheat oven to 400°F.
2. Tear bread into 1/2- to 1-inch irregular pieces. Place on a large baking sheet and toss with 1 tablespoon oil. Season with pepper. Bake until golden brown and crisp, 10 to 12 minutes.
3. Meanwhile, heat 1 teaspoon oil in a large skillet, preferably cast iron, over medium heat. Remove sausage from casing and cook, breaking it up, until browned and cooked through, 3 to 5 minutes. Drain on paper towels. Let the pan cool.
4. Pour off any oil left in the pan, add the remaining 1 tablespoon oil and place over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and cook, stirring, until wilted and tender but still bright green, 4 to 6 minutes. (Add 1 to 2 tablespoons water if the greens seem dry.)
5. Add beans, bean-cooking liquid (or water), the sausage and 1/8 teaspoon salt to the pan, stirring to combine; bring to a simmer. Make 4 indentations in the bean mixture and break an egg into each one. Season the eggs with the remaining pinch of salt and pepper. Cover the pan and cook the eggs, checking occasionally, until desired doneness: 3 to 5 minutes for soft-set yolks, 7 to 9 minutes for hard-set yolks. (We cooked about 8 minutes and they were just "hard-set")
   
6. Top the bean mixture and eggs with the croutons and serve immediately.
   

Nutrition -Per serving : 463 Calories; 24 g Fat; 7 g Sat; 10 g Mono; 233 mg Cholesterol; 37 g Carbohydrates; 25 g Protein; 9 g Fiber; 586 mg Sodium; 506 mg Potassium