Spanish Beans & Eggs | The Ultimate One-Pan Skillet
How to Make Spanish Beans & Eggs . This is the Ultimate One-Pan Skillet Recipe. Easy to make, done in under 30 minutes and makes for a great breakfast.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 20 oz canned white beans (2 1/2 cups / 400 grams)
- 4 cage-free organic eggs
- 4 cloves garlic
- 1/2 onion
- 15 oz can diced tomatoes (410 grams)
- 1 tsp sweet smoked Spanish paprika (2.30 grams)
- 1 tbsp freshly chopped parsley (3.80 grams)
- 2 tbsp freshly chopped chives (6 grams)
- sea salt
- black pepper
Instructions
- 1
Rinse the canned white beans under some cold running water, thinly slice 4 cloves of garlic, finely dice 1/2 onion and crack 4 eggs, each one into an individual bowl
- 2
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlic and diced onion, mix with the olive oil, after 3 minutes add in 1 tsp sweet smoked paprika and continue to mix, 30 seconds later add in one 15 oz can of diced tomatoes, 1 tbsp finely chopped parsley and 1 tbsp finely chopped chives, mix until well combined and cook for 2 minutes, then add in the white beans and season with sea salt & black pepper, mix until well combined and let it simmer
- 3
About 3 minutes after adding the beans, add the 4 eggs, create pockets in the skillet and add the eggs into each pocket, so they sit in place, lightly season the eggs with sea salt & black pepper, place a lid on the pan
- 4
After 2 minutes remove the lid, cook for another 2 to 4 minutes, or until the egg whites are fully cooked through but the egg yolks are still creamy
- 5
Once the eggs are cooked, remove the pan from the heat and sprinkle with freshly chopped chives, serve at once, enjoy!