Ingredients
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3 cups low-sodium vegetable broth
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3/4 cup quick grits (not instant)
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1 tbsp unsalted butter
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2 tbsp grated Parmesan cheese, plus more to serve
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2 tbsp olive oil
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2 large shallots, finely chopped
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3 cloves garlic, minced
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1 tsp smoked paprika
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1 (28 oz) can crushed tomatoes
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1 (15.5 oz) can cannellini beans, drained and rinsed
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1 (5 oz) pkg Nature's Promise® Baby Spinach & Kale
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8 large eggs
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Chopped fresh parsley, if desired
Steps
1
In a medium pot, bring the broth to a boil on high. Whisk in the grits and season with salt and pepper. Reduce heat to low and cook 5–7 min., until grits have thickened, stirring occasionally. Remove from heat. Stir in the butter and Parmesan, mixing until butter is melted. Cover to keep warm.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium. Add the shallots and cook 3–4 min., until tender, stirring occasionally. Add the garlic and paprika and cook 1 min., stirring constantly. Stir in the tomatoes and beans. Season with salt and pepper. Cook 4–6 min., until slightly reduced, stirring occasionally. Stir in the spinach and kale until wilted.
3
Crack the eggs on top of tomato mixture, spacing evenly apart. Season eggs with salt and pepper. Cover and cook 5–6 min., until whites are set and yolks are cooked to desired doneness, rotating skillet halfway through to ensure even cooking. To serve, divide grits among bowls and top with bean and egg mixture. Top with more Parmesan and parsley, if desired.
