Description

A simple and hearty one-pan skillet recipe featuring tender Spanish-style beans cooked with tomatoes, aromatics, and topped with perfectly cooked eggs. Ideal for breakfast, brunch, or a quick weeknight dinner. Serve with crusty bread for dipping!

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2–3 cloves garlic, minced
1 red bell pepper, seeded and finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
Pinch of red pepper flakes (optional)
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can diced tomatoes, undrained
1/4 cup chicken broth or vegetable broth
Salt and freshly ground black pepper to taste
4 large eggs
Fresh parsley, chopped, for garnish
Crusty bread, for serving

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Instructions

1. Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2. Add minced garlic and chopped red bell pepper. Cook for 3-5 minutes until tender-crisp and fragrant.
3. Stir in smoked paprika, cumin, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
4. Add rinsed beans, undrained diced tomatoes, and broth. Stir to combine.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes. Season with salt and pepper.
6. Create four wells in the bean mixture. Carefully crack one egg into each well.
7. Cover and cook on the stovetop for 5-8 minutes until whites are set and yolks are runny, or transfer to a preheated oven at 375°F (190°C) for 5-8 minutes.
8. Garnish with fresh parsley and serve immediately with crusty bread.

Notes

Store leftovers (bean mixture only) in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop. For best results, cook fresh eggs when reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop to Oven (Optional)
Cuisine: Spanish-inspired

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 10g
Sodium: 500mg
Fat: 18g
Carbohydrates: 45g
Fiber: 12g
Protein: 18g