Description

If you’re craving a flavorful, hearty, and easy-to-make meal, Spanish Beans & Eggs is the perfect recipe. This one-pan skillet dish combines the richness of eggs with the comforting texture of white beans, all enhanced by the smoky flavor of Spanish paprika and fresh herbs. Whether you’re cooking for breakfast, brunch, or dinner, this dish is quick, satisfying, and full of vibrant flavors. Let’s dive into this simple yet delicious recipe!

Ingredients

2 tbsp extra virgin olive oil (30 ml)
20 oz canned white beans (2 1/2 cups / 400 grams)
4 cage-free organic eggs
4 cloves garlic
1/2 onion
15 oz can diced tomatoes (410 grams)
1 tsp sweet smoked Spanish paprika (2.30 grams)
1 tbsp freshly chopped parsley (3.80 grams)
2 tbsp freshly chopped chives (6 grams)
Sea salt
Black pepper

Instructions

Prep the Ingredients:
Rinse the canned white beans under cold running water. Thinly slice the garlic cloves and finely dice the onion. Crack each egg into its own individual bowl, so they are ready to be added to the skillet.
Sauté the Garlic and Onion:
Heat a large frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. After 2 minutes, add the sliced garlic and diced onion to the pan. Mix them with the olive oil and sauté for about 3 minutes until fragrant. Next, add 1 teaspoon of sweet smoked Spanish paprika and continue to mix for 30 seconds. Then, pour in the 15 oz can of diced tomatoes, along with 1 tablespoon of freshly chopped parsley and 1 tablespoon of freshly chopped chives. Mix everything well and cook for an additional 2 minutes.
Add the Beans and Season:
Stir in the rinsed white beans and season the mixture with sea salt and black pepper to taste. Mix until everything is well combined, and let the dish simmer for about 3 minutes.
Create Spaces for the Eggs:
After simmering the beans, create pockets in the skillet using a spoon and carefully add one egg into each pocket. Lightly season the eggs with sea salt and black pepper, then cover the skillet with a lid.
Cook the Eggs:
Remove the lid after 2 minutes and continue cooking for an additional 2 to 4 minutes. The eggs should be cooked through with firm whites, while the yolks remain creamy. You can cook the eggs longer if you prefer your yolks more set.
Garnish and Serve:
Once the eggs are cooked to your liking, remove the pan from the heat. Sprinkle freshly chopped chives over the top for added flavor and garnish. Serve the Spanish Beans & Eggs immediately, and enjoy this simple yet delicious meal!

Notes

Serving Tips

Serve Spanish Beans & Eggs as a hearty breakfast, brunch, or even a light dinner. Pair it with crusty bread or warm tortillas for dipping into the egg yolks and sauce.
For an extra burst of flavor, top with additional fresh herbs like cilantro or a sprinkle of crumbled feta or goat cheese.
To make it a complete meal, serve alongside a simple green salad or roasted vegetables.

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The eggs will continue to cook slightly as they cool, so the yolks may firm up a bit.
Reheat the leftovers gently in a skillet over low heat to avoid overcooking the eggs. You can add a splash of water or broth to keep the dish moist.
This recipe is not ideal for freezing, as the eggs may become rubbery when reheated after being frozen. It’s best enjoyed fresh.