Description
A quick and flavorful one-pan meal featuring Spanish beans and eggs, perfect for breakfast, brunch, or a light dinner. This recipe comes together in under 30 minutes, offering a comforting and versatile dish with vibrant Spanish-inspired flavors.
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 can Canned White Beans, rinsed
- 4 large Cage-Free Organic Eggs
- 3 cloves Garlic, sliced
- 1 medium Onion, diced
- 1 cup Diced Tomatoes
- 1 teaspoon Sweet Smoked Spanish Paprika
- 1 tablespoon Freshly Chopped Parsley
- 2 tablespoons Freshly Chopped Chives
- Sea Salt, to taste
- Black Pepper, to taste
Instructions
- Rinse the canned white beans under cold water until the liquid runs clear. Set aside.
- Prepare the garlic by slicing it and the onion by dicing it into small pieces.
- Crack each egg into a separate small bowl, ensuring the yolks remain intact.
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and diced onion to the skillet. Sauté for about 3 minutes until the garlic is fragrant and the onion becomes translucent.
- Stir in the smoked paprika, then add the diced tomatoes, chopped parsley, and chives. Mix well and cook for an additional 2 minutes until warmed through.
- Add the rinsed white beans to the skillet. Season with sea salt and black pepper to taste. Stir everything together and let it simmer for about 3 minutes.
- Create small pockets or wells within the bean mixture. Gently crack one egg into each pocket.
- Season the eggs lightly with salt and pepper.
- Cover the skillet with a lid. Cook for about 2 minutes, then remove the lid and continue cooking for another 2-4 minutes, or until the egg whites are set but the yolks are still creamy.
- Remove the skillet from the heat. Garnish with extra chopped chives and serve immediately while warm.
Notes
- For dipping, serve with crusty bread.
- A simple green salad makes a great side dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to maintain texture.
- If freezing, freeze only the bean and sauce mixture for up to 3 months. Reheat and add fresh eggs when ready to serve.
- To prevent rubbery eggs when reheating, use low heat and stir occasionally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 360 mg
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