Description
Spanish Beans & Eggs, or “Una Sarten de Alubias y Huevos,” is a hearty, one-pan dish perfect for any meal. Featuring creamy white beans, rich tomato sauce, smoked paprika, and luscious poached eggs, this recipe brings together bold Mediterranean flavors. It’s quick to prepare, making it ideal for busy weeknights or lazy weekend brunches.
Ingredients
Scale
- 2 tbsp extra virgin olive oil (30 ml)
- 20 oz canned white beans (2 1/2 cups / 400 g)
- 4 cage-free organic eggs
- 4 cloves garlic, thinly sliced
- 1/2 onion, finely diced
- 15 oz canned 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)
- Sea salt and black pepper, to taste
Instructions
- Prepare Ingredients:
Rinse white beans under cold water. Thinly slice the garlic, finely dice the onion, and crack the eggs into individual bowls. - Cook the Base:
Heat olive oil in a large frying pan over medium heat. Sauté garlic and onion for 3 minutes until fragrant. Add smoked paprika and mix for 30 seconds. - Make the Sauce:
Add diced tomatoes, parsley, and 1 tbsp of chives. Season with sea salt and black pepper. Simmer for 2 minutes. Stir in the white beans and let simmer for another 3 minutes. - Cook the Eggs:
Create small pockets in the skillet and gently pour each egg into its own pocket. Lightly season eggs with sea salt and black pepper. Cover the pan and cook for 2 minutes, then uncover and cook for an additional 2–4 minutes until the egg whites are set but yolks remain creamy. - Serve:
Remove from heat, garnish with the remaining chives, and serve immediately. Enjoy with crusty bread or roasted potatoes.
- Category: Lunch