Step 1

In a 10-11 inch skillet, heat the oil and saute the onions for 3  minutes over medium-high heat. Turn heat to medium and add the garlic. Saute until fragrant and golden, stirring often about 3 more minutes, turning heat lower if necessary. Once the onion is tender, add the herbs and cook one more minute.

Step 2

Add diced tomatoes, beans and stock. Add salt and chili flakes and bring to a simmer on medium-low about 5-7 minutes. At this point, you could stir in a handful of spinach or greens if you like.

Step 3

Make little wells in the beans and crack the eggs into them. Season each egg with salt and pepper, cover and simmer gently until whites are set but yolks are still soft.

Step 4

Sprinkle with fresh Italian parsley and spoon flavorful Gremolata over top for a burst of flavor!