Breakfast Beans and Eggs
These breakfast beans simmer in a smoky, spicy chipotle tomato sauce alongside delicately poached eggs. A topping of pickled red onion and fresh cilantro make this the ultimate breakfast treat!
Servings: 2 servings
Calories: 576kcal
Ingredients
- 1 red onion
- 1 lime
- Salt and black pepper
- 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
- Prep the onion: Thinly slice ¼ of 1 red onion into half-moons. Finely dice the remaining ¾.
- 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 allow the juices to fully coat the onion. Let sit for at least 20 minutes, preferably 30 minutes, before serving.
- Saute the aromatics: Add 3 tablespoons extra-virgin olive oil and minced 4 garlic cloves to a medium skillet or frying pan. Set over medium heat, and saute garlic until aromatic and very lightly golden in color, about 1 - 2 minutes.Add diced red onion, and saute for 6 - 8 minutes, until softened and translucent. Season with salt and pepper.
- Cook the pastes: Add 3 tablespoons tomato paste to the skillet, stirring to incorporate. Add the finely chopped 1 chipotle pepper in adobo sauce. Saute for about 3 minutes until the paste caramelizes to a brick red color and begins to stick to the pan.
- Simmer: Stir 1 (15.5-ounce) can white beans and 1 cup water into the skillet. Bring to a boil, then simmer over medium-low heat for 6 - 8 minutes to allow the flavors to meld. Season once more with salt and pepper, and add 1 teaspoon white sugar if you want a bit of sweetness.
- Cook the eggs: Using a wooden spoon, form two wells in the center of the pan and drop an egg into each hole. Cover the skillet and simmer for 3 - 5 minutes until the eggs are cooked through.
- Serve: Spoon the beans and eggs into bowls and top with pickled red onion and a handful of minced cilantro on top. Serve immediately.
Video
Notes
Eggs: To keep the dish as simple as possible, I opt for poaching the eggs directly in the sauce. However, a crispy fried egg or soft-boiled egg would be delicious too!
TIP: For nice, runny yolks, remove the pot from the heat just as the whites turn from translucent to opaque. Runnier yolks will still have a bit of a jiggle.
Serving suggestions: Serve these breakfast beans alongside warm corn tortillas, pita, or buttered toast.
Nutrition
Calories: 576kcal | Carbohydrates: 64g | Protein: 25g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 282mg | Potassium: 1449mg | Fiber: 14g | Sugar: 9g | Vitamin A: 654IU | Vitamin C: 21mg | Calcium: 235mg | Iron: 9mg
