Name: Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 4 cloves garlic, thinly sliced; 1/2 onion, finely diced; 1 tbsp freshly chopped parsley (3.80 grams); 2 tbsp freshly chopped chives (6 grams), plus extra for garnish; 15 oz can diced tomatoes (410 grams); 2 tbsp extra virgin olive oil (30 ml); 20 oz canned white beans (2 1/2 cups / 400 grams), rinsed; 1 tsp sweet smoked Spanish paprika (2.30 grams); Sea salt, to taste; Black pepper, to taste; 4 cage-free organic eggs

Jump to Recipe

If you’re searching for a hearty, flavorful dish that feels like a warm hug on a plate, look no further than Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe. This vibrant combination of tender white beans, rich tomatoes, smoky paprika, and perfectly cooked eggs brings together simple ingredients in a way that’s both nourishing and exciting. It’s the kind of recipe that’s comforting enough for breakfast, but satisfying enough to enjoy any time of day. Plus, everything cooks beautifully together in one pan, making it perfect for busy days when you want maximum flavor with minimum fuss.

Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its uncomplicated but essential ingredients. Each one plays a pivotal role: from the smokiness of Spanish paprika to the freshness of chopped herbs, these components work together to deliver a dish bursting with texture, flavor, and color.

2 tbsp extra virgin olive oil: Adds a fruity richness that carries the flavors beautifully.
20 oz canned white beans (2 1/2 cups / 400 grams): Provides creamy texture and plant-based protein, making the dish hearty.
4 cage-free organic eggs: Bring creaminess and a satisfying protein boost when cooked just right.
4 cloves garlic: Offers pungent depth that infuses the oil and vegetables early on.
1/2 onion: Adds sweetness and body once sautéed with garlic.
15 oz can diced tomatoes (410 grams): Brings brightness and a touch of acidity to balance the dish.
1 tsp sweet smoked Spanish paprika: Provides that distinct smoky warmth that defines the flavor profile.
1 tbsp freshly chopped parsley: Lends a fresh, herbal contrast to the roasted flavors.
2 tbsp freshly chopped chives: Adds a delicate onion flavor and fresh color as a finishing touch.
Sea salt: Essential for enhancing every layer of flavor.
Black pepper: Adds bright, subtle heat and earthiness.

How to Make Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe

Step 1: Prep Your Ingredients

Begin by giving the canned white beans a good rinse under cold running water to remove excess sodium and bring freshness. Thinly slice the garlic cloves and finely dice the onion to ensure they cook evenly and release their flavors beautifully. Crack each egg individually into small bowls—this makes it easier to add them to the skillet without breaking the yolks later on.

Step 2: Sauté Aromatics and Build Your Base

Set a large skillet over medium heat and pour in the extra virgin olive oil. After about two minutes, when the oil is fragrant and warm, toss in the garlic slices and diced onion. Stir frequently so they soften without browning too fast. After about three minutes, sprinkle the smoked Spanish paprika over the soft onions and garlic—this step blooms the spice, deepening the smokiness that defines the dish. Half a minute later, add your diced tomatoes along with half the chopped parsley and half the chives. Stir everything together and let it simmer for two more minutes to marry the flavors.

Step 3: Add Beans and Season

Gently fold in the rinsed white beans and season liberally with sea salt and black pepper. The beans soak up the aromatic tomato mixture while simmering, creating a luscious base for the eggs. Let the skillet simmer to blend all the tastes until it’s bubbling softly, about three minutes.

Step 4: Introduce the Eggs

Using a spoon, create four little pockets in your bean and tomato mixture. Carefully slide each egg from its bowl into these spaces so the eggs stay neatly in place. Lightly season the eggs with salt and pepper to taste. Place a lid on the skillet to gently poach the eggs, locking in steam to cook them evenly without flipping.

Step 5: Finish Cooking

Remove the lid after two minutes and continue to cook uncovered for another two to four minutes. Watch carefully—the egg whites should be completely set while the yolks remain delectably creamy. This contrast in texture makes every bite extra satisfying. Once done, take the pan off the heat and sprinkle the remaining fresh chives on top for an inviting pop of color and mild onion freshness.

How to Serve Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe

Garnishes

Simple garnishes like freshly chopped chives and parsley really brighten up the dish with fresh herbal notes and vibrant green color. For an extra drizzle, a little drizzle of high-quality olive oil or a sprinkle of flaky sea salt can lift the flavors even further. If you like a bit of heat, some crushed red pepper flakes can add the perfect zing.

Side Dishes

This one-pan wonder stands strong on its own but pairs beautifully with simple crusty bread for scooping, a fresh green salad, or even roasted vegetables. These sides add contrasting textures and round out the meal without overshadowing the star of the show—which is, of course, the Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe.

Creative Ways to Present

If you want to impress at brunch or a casual dinner, serve this skillet right from the pan at the table—there is something comforting and communal about digging into a hot pan of this vibrant dish with friends or family. For a fancy twist, plate individual servings on warm flatbreads or toast rounds, letting the eggs run and mingle with the beans as you eat.

Make Ahead and Storage

Storing Leftovers

Leftover Spanish Beans & Eggs keep well in an airtight container in the fridge for up to three days. Store the eggs and beans together for the best flavor, but the eggs may continue to firm up when chilled.

Freezing

Because of the eggs’ delicate texture, freezing this dish is best done without the eggs. You can freeze the bean and tomato base in a separate container for up to two months. When ready to eat, thaw thoroughly and add freshly cooked eggs.

Reheating

Reheat gently in a skillet over low heat to warm through without drying out the beans. If reheating eggs, consider cracking fresh eggs into the warmed bean mixture and cooking just until set, preserving that luscious yolk texture.

FAQs

Can I use dry beans instead of canned?

Absolutely! Just remember to soak and cook dry beans fully before adding them to the recipe. Using canned beans saves time but homemade cooked beans provide a delightful fresh texture.

What if I don’t have smoked Spanish paprika?

Regular paprika or even a pinch of chili powder can work, but smoked Spanish paprika really gives this dish its signature warmth and depth, so it’s worth seeking out for an authentic flavor.

Can I make this recipe vegan?

Yes! Simply omit the eggs or replace them with your favorite plant-based egg substitute, like tofu scramble or chickpea flour ‘eggs’ for a similar hearty experience.

Is this recipe spicy?

Not inherently. The smoked paprika adds warmth but little heat. You can always add some chili flakes if you prefer a spicier kick.

How do I know when the eggs are perfectly cooked?

The whites should be fully opaque and set, while the yolks remain soft and creamy. This usually takes 2 to 4 minutes after adding the eggs and covering the pan.

Final Thoughts

There is something so satisfying about a dish that is as effortless as it is delicious, and this Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe fits that bill perfectly. Whether you’re feeding yourself after a long day or looking for a crowd-pleasing brunch idea, this recipe delivers. Dive in, enjoy every spoonful, and share the love for this humble but unforgettable meal!

Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe

★★★★★

5 from 12 reviews

Author: anna
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Spanish Beans & Eggs recipe is the ultimate one-pan skillet meal combining creamy white beans, ripe diced tomatoes, and perfectly poached eggs infused with sweet smoked Spanish paprika. It’s an easy, hearty, and flavorful dish that is ideal for breakfast, brunch, or a comforting dinner. With simple ingredients and minimal cleanup, this recipe delivers bold Mediterranean flavors in under 30 minutes.

Instructions

Prepare Ingredients: Rinse the canned white beans under cold running water to reduce excess sodium and drain well. Thinly slice 4 cloves of garlic, finely dice 1/2 an onion, and crack 4 cage-free organic eggs each into individual small bowls, ready for poaching.
Sauté Aromatics: Heat a large fry pan over medium heat and add 2 tbsp of extra virgin olive oil. After about 2 minutes, add the sliced garlic and diced onion to the pan. Stir frequently and cook for 3 minutes until softened and fragrant. Then sprinkle in 1 tsp of sweet smoked Spanish paprika and stir continuously for 30 seconds to toast the spices gently.
Add Tomatoes and Herbs: Pour in the 15 oz can of diced tomatoes, followed by 1 tbsp of freshly chopped parsley and 1 tbsp of chopped chives. Mix all ingredients well and cook for 2 minutes, allowing flavors to meld and excess moisture to reduce slightly.
Incorporate Beans and Season: Add the rinsed white beans to the tomato mixture, seasoning with sea salt and black pepper to taste. Stir gently until all ingredients are well combined, then reduce the heat slightly and let the mixture simmer for about 3 minutes to heat the beans through and develop flavor.
Poach the Eggs: Create 4 small wells or pockets in the bean mixture and carefully add one egg into each pocket to help them sit securely. Lightly season the eggs with sea salt and black pepper. Cover the pan with a lid to allow the eggs to cook gently and evenly.
Cook to Desired Doneness: After 2 minutes, remove the lid and continue cooking the eggs for an additional 2 to 4 minutes, or until the egg whites are fully set but the yolks remain creamy and slightly runny, adjusting time based on your preference.
Finish and Serve: Remove the pan from heat once the eggs are cooked to your liking. Sprinkle the dish with the remaining freshly chopped chives. Serve immediately while hot and enjoy the warm, comforting flavors.

Notes

Using cage-free organic eggs enhances flavor and ethical sourcing.
Rinsing canned beans reduces sodium content.
Adjust paprika level according to spice preference; smoked paprika offers a distinctive smoky aroma.
For a vegan version, substitute eggs with tofu cubes or omit eggs entirely.
Serve with crusty bread, tortillas, or over rice for a complete meal.
This dish can be prepared in under 30 minutes, making it ideal for busy mornings or quick dinners.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch, Main Dish
Method: Sautéing and Poaching
Cuisine: Spanish, Mediterranean