One Skillet Butter Beans

Preheat the oven to 425°F. Slice the loaf of French bread into thick pieces and spread each slice with dairy-free butter. Once the oven is hot, place the bread slices on a baking sheet and bake for 15 minutes until golden and crisp.

While the bread is baking, chop the bell pepper into small pieces, peel the carrots and chop them into thin rounds or half-moons, and peel and dice the yellow onion.

Heat a large skillet with sides over medium heat and drizzle in some olive oil. Add the chopped bell pepper, carrots, and onion to the skillet along with the cumin, paprika, oregano, and a generous pinch of salt and pepper. Cook, stirring occasionally, for about 4 minutes until the vegetables start to soften.

Roughly chop the tomatoes and add them to the skillet. Open the cans of butter beans, drain and rinse them, then add them to the pan along with the vegetable broth. Tuck in the bay leaves and bring everything to a boil. Once boiling, cover the skillet with a lid and reduce the heat to simmer for 15 minutes.

After 15 minutes, remove the lid and carefully crack the eggs into the skillet, spacing them out evenly over the vegetable mixture. Cover the pan again and let the eggs cook for 5 to 10 minutes, depending on how runny you like the yolks. Once done, remove the bay leaves.

Finish by squeezing a bit of fresh lemon juice over the top and sprinkling with chopped parsley. Serve hot with the warm, buttered French bread on the side for dipping.