Description
The Spanish Beans & Eggs is a flavorful, one-pan dish perfect for any meal of the day. Known in Spain as “Una Sarten de Alubias y Huevos,” this hearty recipe features creamy white beans, a rich tomato-based sauce infused with smoked paprika, and perfectly cooked eggs with creamy yolks. It’s easy to prepare in under 30 minutes, making it ideal for busy weeknights or weekend brunches.
Ingredients
Units
Scale
- Main Ingredients:
- 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 can 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 the Ingredients:
- Rinse the white beans under cold running water.
- Thinly slice the garlic, finely dice the onion, and crack the eggs into individual bowls.
- Cook the Base:
- Heat a large frying pan over medium heat and add 2 tbsp olive oil.
- Once heated, sauté the garlic and onion for 3 minutes until fragrant.
- Add 1 tsp sweet smoked paprika and mix for 30 seconds.
- Make the Sauce:
- Stir in the diced tomatoes, parsley, and 1 tbsp chives.
- Season with sea salt and black pepper. Let the sauce simmer for 2 minutes.
- Add the white beans and mix well. Let it 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 the 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 fully set, but the yolks remain creamy.
- Serve:
- Remove from heat and garnish with freshly chopped chives. Serve immediately and enjoy!
- Category: Lunch