Description
A simple one pan meal featuring beans simmered in a smoky tomato sauce, topped with eggs for a warm and filling dinner.
Ingredients
Scale
- 2 cans beans (like chickpeas, cannellini, or butter beans), drained and rinsed
- 1 to 2 tablespoons olive oil
- 1 small onion, chopped (optional)
- 3 cloves garlic, minced
- 1 1/2 cups crushed tomatoes (or a 14 to 15 ounce can)
- 1 to 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon cumin (optional)
- Salt and pepper to taste
- 4 eggs (or more if preferred)
- Chopped parsley, a squeeze of lemon, or slices of green onion for garnish
Instructions
- Warm your pan. Use a large skillet with a lid if available. Add olive oil over medium heat.
- Cook the onion. If using, toss it in and let soften for about 4 to 5 minutes, adding a pinch of salt.
- Add garlic and spices. Stir in garlic, smoked paprika, and cumin; let cook for about 30 seconds.
- Pour in crushed tomatoes, then add drained beans. Stir well and let gently bubble for about 5 to 8 minutes.
- Taste and adjust seasoning with salt, pepper, and optional chili flakes for heat.
- Create small wells in the beans using a spoon. Crack an egg into each well.
- Cover and let cook until egg whites are set, checking around 5 to 8 minutes for desired yolk firmness.
- Turn off the heat, garnish with fresh toppings, and serve directly from the pan.
Notes
Use smoked paprika for deeper flavor. Adjust spice levels to your preference. Leftovers can be stored in the fridge and reheat well.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 220mg