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.
Ingredients
Scale
Vegetables & Herbs
- 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)
Pantry Items
- 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
Protein
- 4 cage-free organic eggs
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
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 185 mg
Keywords: Spanish beans and eggs, one-pan skillet recipe, smoked paprika, easy brunch recipe, Mediterranean breakfast, healthy eggs and beans
