Description
A hearty and flavorful Spanish-inspired dish featuring tender cannellini beans simmered in a smoky tomato sauce, topped with perfectly cooked eggs. This simple skillet recipe combines aromatic spices like smoked paprika, cumin, and chili powder, making it a satisfying meal perfect for breakfast, brunch, or dinner. Served with crusty bread, it’s easy to prepare and packed with comforting Mediterranean flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 can (14 oz) chopped tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1/4 cup water or chicken stock
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley, chopped (for garnish)
To Serve
- Crusty bread
Instructions
- Heat the base: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Sauté vegetables: Add the minced garlic and diced red bell pepper to the skillet, sautéing for another 3-4 minutes until the pepper softens.
- Add spices: Stir in the smoked paprika, ground cumin, and chili powder, cooking for about 1 minute until fragrant to build flavor.
- Add tomatoes and beans: Pour the chopped tomatoes with their juice into the skillet, followed by the drained cannellini beans and the water or chicken stock. Stir to combine evenly.
- Simmer the sauce: Season the mixture with salt and pepper to taste. Reduce the heat and let it simmer gently for 10-15 minutes until the sauce thickens slightly and flavors meld.
- Prepare for the eggs: Using the back of a spoon, make four small wells in the sauce, one for each egg.
- Cook the eggs: Crack one egg into each well. Cover the skillet and cook for 6-8 minutes until the eggs reach your preferred doneness, whether runny or firm.
- Finish and garnish: Remove the skillet from heat and sprinkle the dish with freshly chopped parsley for a burst of color and freshness.
- Serve: Serve the beans and eggs warm with crusty bread on the side for dipping and enjoying every bite.
Notes
- You can substitute cannellini beans with other white beans like navy or great northern beans if preferred.
- Adjust the chili powder according to your spice tolerance for a milder or spicier dish.
- For a vegan version, omit the eggs or replace with tofu scramble.
- Use vegetable broth instead of chicken stock to keep the recipe vegetarian.
- Serve immediately to enjoy the eggs at their best texture.
