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