If your weeknight brain is running on fumes but you still want dinner to feel special, Spanish Beans And Eggs is about to become your new skillet BFF. It’s cozy, saucy, smoky, and downright satisfying—the kind of meal that tastes like you tried way harder than you actually did (my favorite kind of flex).
Think: creamy white beans simmered in garlicky tomato goodness, a little sweet smoked Spanish paprika doing its “I’m fancy” thing, and eggs nestled on top like they own the place. Bonus: it’s a one-pan wonder, which means fewer dishes and more time to live your life (or at least scroll in peace).
Table of Contents
Why You’ll Love This Spanish Beans And Eggs
- One pan, big energy. Everything happens in a single skillet—minimal mess, maximum payoff.
- Protein + comfort in one bite. Beans and eggs are the power couple you didn’t know you needed.
- Smoky, saucy, and fast. That paprika + tomatoes combo smells like a tiny tapas bar moved into your kitchen.
- Brunch-for-dinner approved. Because sometimes breakfast foods are the only foods that make sense.
Ingredients You’ll Need
Here’s what we’re working with (nothing weird, nothing fussy):
- 2 tbsp extra virgin olive oil (30 ml)
- 20 oz canned white beans (2 1/2 cups / 400 g), rinsed
- 4 cage-free organic eggs
- 4 cloves garlic, thinly sliced
- 1/2 onion, finely diced
- 15 oz can diced tomatoes (410 g)
- 1 tsp sweet smoked Spanish paprika (2.30 g)
- 1 tbsp freshly chopped parsley (3.80 g)
- 2 tbsp freshly chopped chives (6 g) (you’ll use some during cooking and some at the end)
- Sea salt & black pepper, to taste
Step-by-Step: How To Make Spanish Beans And Eggs
This is the kind of recipe that rewards you for simply showing up.
1) Prep like a pro (or at least like someone who’s hungry)
- Rinse the canned white beans under cold running water and set aside.
- Thinly slice 4 cloves garlic.
- Finely dice 1/2 onion.
- Crack 4 eggs, each into its own small bowl (this makes it easy to place them neatly and avoids accidental shell chaos).
2) Build the flavor base
- Heat a large skillet over medium heat.
- Add 2 tbsp extra virgin olive oil.
- After about 2 minutes, add the sliced garlic and diced onion.
- Stir and cook for 3 minutes, until the onion softens and everything starts smelling like “oh wow, I can cook.”
3) Add the smoky magic
- Add 1 tsp sweet smoked Spanish paprika.
- Stir continuously for 30 seconds.
- This quick bloom wakes the spice up—like espresso for paprika.
4) Make it saucy
- Add:
- 1 can diced tomatoes (15 oz)
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- Mix well and cook for 2 minutes, letting the tomatoes warm through and mingle with the garlic-onion goodness.
5) Bring in the beans
- Add the rinsed white beans.
- Season with sea salt and black pepper.
- Stir until everything’s combined and let it simmer.
6) Nestle the eggs into cozy little pockets
About 3 minutes after adding the beans:
- Use a spoon to create 4 small pockets in the bean-tomato mixture.
- Pour each egg from its bowl into a pocket so it stays put.
- Lightly season the eggs with sea salt & black pepper.
- Cover the pan with a lid.
7) Cook until the whites set and the yolks stay dreamy
- After 2 minutes, remove the lid.
- Cook 2 to 4 minutes more, until the egg whites are cooked through but the yolks are still creamy.
8) Finish and serve
- Remove from heat.
- Sprinkle with the remaining freshly chopped chives.
- Serve immediately—this one is best hot, saucy, and glorious.
Chef Omar’s Tips (So It Turns Out Perfect)
- Crack eggs into bowls first. It feels extra, but it prevents accidental double-yolk chaos or a rogue shell ruining your vibe.
- Don’t rush the paprika step. Blooming it for 30 seconds in oil is what gives that deep, smoky flavor.
- Want runnier yolks? Pull the skillet earlier and let carryover heat finish the whites. Your pan is basically still cooking while you’re admiring your masterpiece.
- Sauce looks too thick? Add a splash of water (or broth if you’re feeling fancy) to loosen it up.
- Sauce looks too loose? Simmer 2–3 extra minutes before adding eggs. The beans will help it thicken naturally.
And if your eggs cook a little more than planned? Congratulations—you just made it “brunch style.” Nobody is mad about that.
A Little Story From My Kitchen
The first time I made Spanish Beans And Eggs, I had friends pop by “for a quick hello.” You know how that goes—suddenly it’s dinner time, everyone’s hungry, and you’re pretending you totally planned to feed a small crowd.
I grabbed pantry staples: canned beans, tomatoes, eggs. Ten minutes later, the kitchen smelled like a Spanish café, and my friends were hovering near the stove like it was a campfire. We ate straight from the skillet with crusty bread (no shame), and it’s been on repeat ever since—because it’s fast, comforting, and makes you look like you have your life together.
Serving Ideas
This skillet is a meal on its own, but if you want to make it feel extra:
- Crusty bread or warm pita to scoop up the sauce (highly recommended).
- Simple side salad with lemon vinaigrette to brighten things up.
- Roasted potatoes if you’re feeding serious appetites.
- A sprinkle of extra chives and parsley for that “restaurant finish” moment.
FAQs About Spanish Beans And Eggs
Can I use different beans?
Absolutely. While white beans are classic here, chickpeas or cannellini beans work great too. The dish will still feel like Spanish Beans And Eggs, just with a slightly different texture.
How do I know when the eggs are done?
Look for fully set whites and soft, creamy yolks. If the whites jiggle a lot, give them another minute. If you love firmer yolks, keep cooking another 1–2 minutes.
Can I make this ahead of time?
You can make the bean-tomato base ahead and reheat it gently. Add the eggs fresh right before serving for the best texture.
How long will leftovers keep?
Store leftovers in the fridge for up to 3 days. Reheat gently. (Just know the yolks won’t stay runny after reheating—but the flavor will still be amazing.)
Is this spicy?
Not really. Sweet smoked Spanish paprika is more smoky and warm than hot. If you want heat, add a pinch of red pepper flakes.
Bring This Skillet To Your Table Tonight
If you need a comforting dinner that feels a little fancy but doesn’t demand a ton of effort, Spanish Beans And Eggs is the move. It’s smoky, saucy, protein-packed, and made for those nights when you want real food without a whole production.
So grab that skillet, crack those eggs, and let Spanish Beans And Eggs turn your kitchen into a mini tapas moment—no reservation required.
Keep the Spanish Flavor Party Going
- If you loved the smoky, saucy skillet vibe of Spanish Beans And Eggs, you’ll probably be obsessed with Black Beans and Rice for easy, budget-friendly comfort.
- Want another cozy bowl moment for meal prep (and those “I need dinner now” nights)? Try Potato and Bean Soup that’s creamy, filling, and weeknight-approved.
- If you’re on a Mediterranean kick (same), you’ll love Mediterranean Bean Salad with bright herbs and zippy flavor.
- Craving another skillet win with big flavor and low effort? Don’t miss White Bean Sausage Skillet for a bold, cozy one-pan dinner.
Tried this recipe? Tap to rate it and leave a quick review: ⭐⭐⭐⭐⭐
Spanish Beans And Eggs
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Spanish Beans And Eggs is a cozy one-pan skillet with creamy white beans simmered in smoky tomato sauce, topped with perfectly cooked eggs—easy, comforting, and packed with flavor.
Ingredients
2 tbsp extra virgin olive oil
20 oz canned white beans, rinsed
4 cage-free organic eggs
4 cloves garlic, thinly sliced
1/2 onion, finely diced
15 oz canned diced tomatoes
1 tsp sweet smoked Spanish paprika
1 tbsp freshly chopped parsley
2 tbsp freshly chopped chives
Sea salt, to taste
Black pepper, to taste
Instructions
Rinse the white beans and prep all ingredients. Crack eggs into separate small bowls and set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and onion; cook for 3 minutes until fragrant and softened.
Stir in smoked paprika and cook for 30 seconds.
Add diced tomatoes, parsley, and half the chives. Cook for 2 minutes.
Stir in white beans, season with salt and pepper, and let simmer for 3 minutes.
Make four small wells in the skillet and gently add the eggs. Season eggs lightly.
Cover and cook for 2 minutes, then uncover and cook 2–4 more minutes until whites are set and yolks are creamy.
Remove from heat, garnish with remaining chives, and serve immediately.
Notes
For firmer yolks, cook an extra 1–2 minutes.
Add red pepper flakes if you like heat.
Best served with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: skillet
- Cuisine: Spanish
Nutrition
- Serving Size: 1 Serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 185 mg