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Spanish Beans & Eggs

Spanish Beans & Eggs is a cozy one-pan skillet meal featuring creamy white beans simmered in a smoky tomato sauce and topped with perfectly cooked eggs. Packed with protein and bold Spanish-inspired flavor, this easy recipe works beautifully for breakfast, brunch, or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Spanish-Inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp chili flakes
  • 1 can (15 oz) diced tomatoes
  • 2 cans (15 oz each) white beans or cannellini beans, drained and rinsed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 large eggs
  • fresh parsley, for garnish (optional)
  • crumbled feta cheese, for garnish (optional)
  • toasted bread, for serving (optional)
  • sliced avocado, for serving (optional)

Equipment

  • large skillet
  • wooden spoon
  • knife
  • cutting board
  • can opener

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 5–6 minutes until softened.
  2. Stir in the minced garlic, smoked paprika, cumin, and chili flakes. Cook for 30 seconds until fragrant.
  3. Add the diced tomatoes and drained beans to the skillet. Stir well and simmer for 8–10 minutes until the mixture thickens slightly.
  4. Season the bean mixture with salt and black pepper. Taste and adjust seasoning if needed.
  5. Use a spoon to create small wells in the bean mixture. Crack the eggs into the wells.
  6. Cover the skillet and cook for 5–7 minutes until the egg whites are set and the yolks reach your preferred doneness.
  7. Top with fresh parsley and crumbled feta cheese if desired. Serve warm with toasted bread and avocado.

Notes

Use smoked paprika for the best authentic flavor. Add extra chili flakes or jalapeños for more heat. If the skillet becomes too thick while simmering, stir in a splash of broth or water. Serve with crusty toasted bread for dipping. The bean mixture can be frozen without the eggs for up to 2 months.