Description
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.
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
Instructions
- Thinly slice ¼ of the red onion into half-moons. Finely dice the remaining ¾ of 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spoon the beans and eggs into bowls, then top with the pickled red onion and a handful of minced cilantro. Serve immediately and enjoy!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 190 mg
