This skillet of Spanish Beans and Eggs is seriously one of the best dishes ever. Loaded with so many great flavors & textures, super easy to make and done in under 30 minutes. The perfect dish for a busy weeknight or a relaxed weekend brunch. It´s typically served for either almuerzo (early lunch) or dinner. However, you can totally serve this skillet for breakfast as well.
Serves 2
INGREDIENTS
2 tbsp extra virgin olive oil
20 oz canned white beans 2 1/2 cups
4 cage-free organic eggs
4 cloves garlic
1/2 onion
15 oz can diced tomatoes
1 tsp sweet smoked Spanish paprika
1 tbsp freshly chopped parsley
2 tbsp freshly chopped chives
sea salt
black pepper
INSTRUCTIONS
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
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
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
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
Once the eggs are cooked, remove the pan from the heat and sprinkle with freshly chopped chives, serve at once
