Go Back
–+ servings
Spanish Beans & Eggs

Spanish Beans & Eggs: Quick Comfort in Every Bite

Spanish Beans & Eggs is a hearty one-pan vegetarian dish ready in just 30 minutes, satisfying both hunger and culinary creativity.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Provides healthy fats and enhances flavor
  • 2 cans Canned White Beans Acts as the base protein; can substitute with chickpeas
  • 1 can Canned Diced Tomatoes Contributes acidity and moisture; fresh tomatoes can be used
For the Eggs
  • 4 Cage-Free Organic Eggs Adds richness and creaminess; opt for medium or large
For the Aromatics
  • 2 cloves Garlic Infuses aromatic depth into the dish
  • 1 Onion Brings sweetness and texture; shallots can substitute
For the Seasoning
  • 1 teaspoon Sweet Smoked Spanish Paprika Imparts a distinct flavor
  • to taste Sea Salt and Black Pepper Essential for seasoning
For the Garnish
  • 2 tablespoons Freshly Chopped Parsley Adds freshness and color
  • 2 tablespoons Freshly Chopped Chives Enhances flavor and appearance

Equipment

  • large skillet

Method
 

Preparation Steps
  1. Rinse the canned white beans under cold water and drain thoroughly, then set aside.
  2. Thinly slice the garlic and finely dice the onion.
  3. Heat a large skillet over medium heat and add extra virgin olive oil.
  4. Add the sliced garlic and diced onion, sautéing until the onion is translucent and fragrant.
  5. Stir in the sweet smoked Spanish paprika and cook for 30 seconds.
  6. Toss in the canned diced tomatoes along with half of the freshly chopped parsley and chives.
  7. Fold in the rinsed white beans, seasoned with sea salt and black pepper.
  8. Create four small pockets in the mixture and gently slide one egg into each pocket.
  9. Cover the skillet and let it cook for about 2 minutes, then remove the lid and cook an additional 2 to 4 minutes.
  10. Once cooked, sprinkle the remaining parsley and chives over the top and serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 16gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 186mgSodium: 450mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over low heat.

Tried this recipe?

Let us know how it was!