Name: Breakfast Beans and Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 red onion; 1 lime; Salt and black pepper to taste; 3 tablespoons extra-virgin olive oil; 4 garlic cloves, finely minced; 3 tablespoons tomato paste; 1 chipotle pepper in adobo sauce, de-seeded and finely chopped; 1 (15.5-ounce) can white beans, such as cannellini or great northern beans (drained and rinsed); 1 cup water; 1 teaspoon white sugar (optional); 2 large eggs; A handful of minced cilantro for garnish

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This Breakfast Beans and Eggs recipe is a hearty, flavorful dish that combines savory beans, aromatic spices, and perfectly cooked eggs for a filling, nutritious meal. With a smoky chipotle kick, the dish is topped with tangy pickled red onions and fresh cilantro, offering a delicious balance of flavors. It’s a perfect breakfast or brunch option, but also works well for lunch or dinner.

Why You’ll Love This Recipe

This breakfast is packed with protein, fiber, and healthy fats, making it a satisfying and nutritious way to start your day. The smoky heat from the chipotle pepper, paired with the creamy beans and perfectly cooked eggs, makes every bite full of flavor. The pickled red onions add a refreshing tang that cuts through the richness of the dish, while the cilantro brings a burst of freshness. It’s quick to make and easily customizable, ensuring it fits any flavor preference!

Ingredients

1 red onion
1 lime
Salt and black pepper to taste
3 tablespoons extra-virgin olive oil
4 garlic cloves, finely minced
3 tablespoons tomato paste
1 chipotle pepper in adobo sauce, de-seeded and finely chopped
1 (15.5-ounce) can white beans, such as cannellini or great northern beans (drained and rinsed)
1 cup water
1 teaspoon white sugar (optional)
2 large eggs
A handful of minced cilantro for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep the onion
Thinly slice ¼ of the red onion into half-moons. Finely dice the remaining ¾ of the onion.
Pickle the onion
In a small Ziploc bag, add the half-moon slices of red onion. Squeeze the juice of 1 lime into the bag and season with salt and pepper. Seal the bag and shake it a few times to ensure the juices coat the onion. Let it sit for at least 20 minutes, preferably 30 minutes, before serving.
Sauté the aromatics
In a medium skillet or frying pan, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add the minced garlic and sauté until aromatic and lightly golden, about 1-2 minutes.
Cook the onion
Add the diced red onion to the skillet and sauté for 6-8 minutes until softened and translucent. Season with salt and pepper to taste.
Cook the pastes
Stir in 3 tablespoons of tomato paste and the finely chopped chipotle pepper in adobo sauce. Sauté for about 3 minutes, allowing the paste to caramelize and become a deep brick-red color, sticking to the pan.
Simmer the beans
Stir in the white beans and 1 cup of water. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 6-8 minutes, allowing the flavors to meld together. Season again with salt and pepper, and add 1 teaspoon of white sugar if you prefer a slightly sweet flavor.
Cook the eggs
Using a wooden spoon, create two wells in the center of the pan. Crack an egg into each well. Cover the skillet and simmer for 3-5 minutes, or until the eggs are cooked to your desired doneness.
Serve
Spoon the beans and eggs into bowls, then top with the pickled red onion and a handful of minced cilantro. Serve immediately and enjoy!

Servings and Timing

Servings: 2 servings
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

Vegan option: Skip the eggs and add extra vegetables like bell peppers, zucchini, or spinach for a veggie-packed version of this dish.
More heat: For more heat, add additional chipotle peppers or a few dashes of hot sauce.
Spice it up: Add a pinch of cumin or chili powder to the beans for an extra depth of flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet over medium heat or in the microwave. If the beans are too thick, add a splash of water or broth to loosen them up.

FAQs

Can I make this dish ahead of time?

The beans and the onion pickle can be prepared ahead of time and stored in the refrigerator for up to 2 days. You can cook the eggs just before serving to ensure they are fresh and perfectly cooked.

What can I serve this with?

This dish is great on its own, but you can serve it with warm tortillas, crusty bread, or avocado slices for added richness.

Can I use different types of beans?

Yes, you can swap out the white beans for black beans, kidney beans, or any other type of beans you like.

Can I add cheese to this dish?

Yes, adding some grated cheese like cheddar or cotija is a delicious way to enhance the flavors.

Can I make this without chipotle peppers?

If you prefer a milder flavor, you can skip the chipotle peppers or replace them with a mild chili powder or smoked paprika.

How can I make this dish spicier?

To make the dish spicier, simply add more chipotle peppers or use a hotter chili sauce in place of the chipotle.

Can I make this recipe without eggs?

Yes, simply omit the eggs for a bean-based dish that’s still hearty and satisfying. You can even add a scrambled tofu filling or extra veggies if desired.

Conclusion

This Breakfast Beans and Eggs recipe is a flavorful, filling dish that brings a comforting combination of smoky beans, spicy chipotle peppers, and perfectly cooked eggs. Topped with tangy pickled onions and fresh cilantro, it’s a delicious and satisfying breakfast (or any-time) meal that will keep you full and energized. With the flexibility to adjust the spiciness and ingredients, this dish is easy to make and incredibly tasty. Enjoy it as a hearty start to your day or a flavorful lunch or dinner!