Spanish Beans & Eggs Recipe

I created a vibrant dish that marries bold flavors in a one-pan recipe. My skillet meals get a delicious twist with tender onions, colorful peppers, and runny eggs set in a rich tomato sauce. This Spanish Beans & Eggs creation brings family and friends together for shared culinary adventures indeed.

I recently came across a recipe that totally changed the way I think about breakfast. Spanish Beans & Eggs is my go-to when I need something quick and delicious.

I toss down 2 tbsp olive oil in a skillet, throw in a chopped yellow onion with some diced red bell pepper, and add minced garlic for that punch of flavor. Then, with a sprinkle of smoked paprika, a dash of cumin and a pinch of red pepper flakes, things start to sizzle.

Next, I stir in diced tomatoes and white beans which gives the dish a rich, savory base. Crackin’ in four eggs and letting them cook right in the pan ties the whole thing together perfectly.

This one-pan wonder is not only an awesome starter for your day but also a versatile egg based dinner dish that keeps the flavor interesting, without making it feel too heavy. Enjoy experimenting with it, its simplicity is what makes it so great!

Why I Like this Recipe

I like this recipe because it’s super fast and easy to make, even on those busy mornings when I don’t have a lot of time. I really love how the smoky paprika, cumin, and red pepper flakes give the dish a bold flavor that makes every bite fun. I also enjoy that it all cooks in one pan, which means I don’t have to stress about washing a whole bunch of dishes afterwards. Finally, the eggs come out just how I like them – with firm whites and a bit runny yolk – making every spoonful satisfyingly rich and hearty.

Ingredients

• Olive Oil provides healthy fats, boosts flavor, and creates a silky, light texture.
• Onion adds fiber and a natural, sweet savor essential for a hearty base.
• Red Bell Pepper offers crunch, vitamin C, and a touch of vibrant sweetness.
• Garlic delivers a bold flavor punch along with antioxidants supporting overall health.
• White Beans are high in fiber and protein, making the dish filling and nutritious.
• Diced Tomatoes impart a tangy, refreshing acidity balanced by natural, rich juices.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• A pinch of red pepper flakes (optional)
• Salt and pepper to taste
• 1 (14.5 oz) can diced tomatoes with juices
• 1 (15 oz) can white beans, drained and rinsed
• 4 large eggs
• Fresh parsley for garnish

How to Make this

1. Heat 2 tbsp olive oil in a large skillet over medium heat.

2. Add the chopped yellow onion and diced red bell pepper; cook until the onion starts to soften, about 4-5 minutes.

3. Stir in the minced garlic along with 1 tsp smoked paprika, 1/2 tsp ground cumin, and a pinch of red pepper flakes if you like a little heat. Season with salt and pepper.

4. Let the spices cook for about 1 minute until they get fragrant.

5. Pour in the entire can of diced tomatoes with juices and stir, letting the mixture simmer for 3 minutes.

6. Add the white beans, drained and rinsed, and mix well so all flavors combine.

7. Carefully make 4 small wells in the mixture and crack one egg into each well.

8. Cover the skillet and cook for 5-7 minutes until the eggs are set to your liking; I usually like the whites firm and the yolks a bit runny.

9. Taste and adjust the salt and pepper if needed.

10. Garnish with fresh parsley before serving. Enjoy your Spanish Beans & Eggs while its hot!

Equipment Needed

1. Large skillet with lid (for searing and simmering the dish)
2. Cutting board (to chop the onion, bell pepper, and garlic)
3. Chef’s knife (for all the chopping work)
4. Measuring spoons (to get the right amounts of spices)
5. Can opener (for the diced tomatoes and white beans)
6. Colander (or sieve to drain and rinse the beans)
7. Spatula or wooden spoon (for stirring and mixing everything together)
8. Stove or burner (obviously needed to heat your pan)

FAQ

Spanish Beans & Eggs Recipe Substitutions and Variations

• If you don’t have olive oil you can use avocado oil or even canola oil, both work just fine for a similar flavor.
• If you can’t find a yellow onion you can substitute with a red onion or even some shallots if you’re feelin adventurous.
• If you’re out of red bell pepper you can use green bell peppers or a roasted poblano pepper, which adds a nice twist.
• For white beans you can swap with cannellini or kidney beans, they bring a similar texture and taste.
• If you don’t have smoked paprika, try regular paprika and add a tiny bit of liquid smoke to get that depth.

Pro Tips

1. Make sure your pan is hot enough before you throw in the oil so the veggies get a nice sizzle and don’t stick around too long.
2. Don’t rush cooking the onions and bell pepper; let em get soft slowly so they bring out their natural sweetness.
3. If you wanna add a little extra kick, try a small splash of something like balsamic vinegar or even lemon juice when you add the tomatoes.
4. Keep a close watch on the eggs. Every egg might cook at a different pace so check them every minute or so to get exactly the runny yolk or firm white you like.