Description
Spanish Beans & Eggs
Ingredients:
2 tbsp extra virgin olive oil
20 oz canned white beans (2 ½ cups / 400 grams)
4 cage-free organic eggs
4 cloves garlic, thinly sliced
½ onion, finely diced
15 oz can diced tomatoes (410 grams)
1 tsp sweet smoked Spanish paprika
1 tbsp freshly chopped parsley
2 tbsp freshly chopped chives
Sea salt to taste
Black pepper to taste
Directions:
Rinse white beans under cold water. Crack eggs into separate bowls.
Heat olive oil in a large skillet over medium heat.
Sauté garlic and onion for 3 minutes. Stir in smoked paprika and mix for 30 seconds.
Add diced tomatoes, parsley, and 1 tbsp chives. Stir well and cook for 2 minutes.
Add beans, season with salt and pepper, and simmer for 3 minutes.
Create 4 pockets in the skillet and add eggs into each pocket. Lightly season eggs with salt and pepper.
Cover with a lid and cook for 2 minutes. Remove the lid and cook an additional 2-4 minutes, until whites are set but yolks are creamy.
Remove from heat, sprinkle with remaining chives, and serve immediately.
Prep Time: 20 minutes
Kcal: 340 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect Spanish Beans & Eggs every time. First, gather and prep all ingredients: rinse the beans, finely dice the onion, thinly slice the garlic, and crack each egg into its own small bowl. Heat the olive oil in a large, lidded skillet over medium heat. Add the garlic and onion, sautéing for 3 minutes until softened and fragrant. Stir in the smoked paprika and cook for 30 seconds to release its oils. Add the diced tomatoes, parsley, and half the chives, stirring well to combine. Let this mixture cook for 2 minutes. Gently fold in the rinsed beans, season with salt and pepper, and let everything simmer together for 3 minutes. Using a spoon, create four small wells or pockets in the bean mixture. Carefully pour one egg into each well. Season the eggs lightly with salt and pepper. Cover the skillet with a lid and cook for 2 minutes. Remove the lid and cook for an additional 2-4 minutes, until the egg whites are fully set but the yolks remain delightfully runny.
Serving Suggestions
This hearty dish is a complete meal on its own, but it can be elevated with a few simple additions. Serve it directly from the skillet with thick slices of crusty bread or toasted sourdough for dipping into the creamy yolks and tomato sauce. For a more substantial meal, pair it with a simple green salad dressed with lemon vinaigrette. A sprinkle of crumbled feta or manchego cheese adds a lovely salty tang. For a traditional Spanish touch, serve with a side of patatas bravas or marinated olives.
How-to Summary
Sauté garlic and onion, bloom smoked paprika, then add tomatoes and herbs. Simmer with rinsed white beans. Create pockets in the mixture, add eggs, cover to cook until whites set but yolks are runny. Garnish with fresh chives and serve immediately.
Frequently Asked Questions
Can I use dried beans instead of canned? Yes, but you must cook them fully first. Soak 1 cup of dried white beans overnight, then simmer until tender (about 1-2 hours) before adding them to the recipe in place of canned.
How can I make this dish spicier? Add 1/4 teaspoon of crushed red pepper flakes when sautéing the garlic, or use hot smoked paprika instead of sweet smoked paprika.
My eggs overcooked. How do I prevent this? Ensure your skillet is covered after adding the eggs and stick strictly to the 2-minute covered cook time. Check doneness early, as stovetop heat can vary.
Is this recipe suitable for meal prep? You can prepare the bean and tomato base ahead of time and refrigerate for up to 3 days. Reheat the base in a skillet, then create pockets and cook the eggs fresh when ready to serve.
What’s the best way to reheat leftovers? Leftovers (without eggs) reheat well on the stovetop with a splash of water. For leftovers with cooked eggs, reheat gently in a microwave to avoid rubbery eggs.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not add the paprika directly to hot oil without other ingredients, as it can burn quickly and turn bitter. Do not skip rinsing the canned beans, as the starchy liquid can make the sauce gloppy. Do not overcook the eggs; the goal is set whites with runny yolks. Do not use a skillet that is too small, as the eggs need space to cook evenly. Finally, do not forget to season the eggs themselves with a pinch of salt and pepper after adding them to the pan.
Conclusion
Spanish Beans & Eggs is a quintessential, nourishing dish that beautifully combines simple, pantry-ready ingredients into a flavorful and satisfying meal. Its balance of protein, fiber, and rich sauce makes it perfect for any time of day, from a lazy weekend brunch to a quick weeknight dinner. By following the step-by-step guide and heeding the common mistakes, you can master this rustic recipe. The customizable serving suggestions and make-ahead tips ensure it can easily become a staple in your culinary repertoire. ¡Buen provecho!