Spanish Beans Eggs Skillet

Spanish Beans and Eggs has become one of my go to comfort dishes for cozy weekends and easy dinners The combination of silky cannellini beans in a robust tomato sauce with soft poached eggs baked on top is simple yet impressive making this ideal for anything from a hearty brunch to a weeknight meal

I first tried this recipe on a chilly morning and instantly loved how the smoked paprika and cumin warmed up the kitchen My family now asks for it whenever we want something nourishing but still packed with flavor

Ingredients

• Olive oil: gives the dish a silky texture and carries all the seasoning Use a good quality extra virgin if possible
• Medium onion: provides the savory sweetness needed for the sauce Look for onions that feel firm and heavy for their size
• Garlic: brightens the flavor and adds warmth Fresh garlic cloves will always offer the best aroma and depth
• Red bell pepper: adds crunch and a slight sweetness Choose a pepper that is deeply colored and glossy
• Smoked paprika: brings a signature Spanish smokiness Go for Spanish or Hungarian versions for best flavor
• Ground cumin: layers in earthy undertones that highlight the beans and sauce
• Chili powder: creates gentle heat and rounds out the dish Look for a blend that balances heat and depth
• Chopped tomatoes: form the saucy base Select canned tomatoes with no added sugar for a clean tomato flavor
• Cannellini beans: offer creaminess and protein Rinse well and check the can date for freshness
• Water or chicken stock: adjusts thickness and deeply flavors the sauce Use a good quality stock if available
• Salt and pepper: finish the seasoning and tie all the flavors together
• Large eggs: are poached right in the sauce Try to use the freshest eggs you have for best results
• Fresh parsley: adds brightness as a garnish Curly or flatleaf both work
• Crusty bread: is for scooping so always serve with your favorite bakery loaf

Step-by-Step Instructions

Sauté the Aromatics:

Start by heating olive oil in a large skillet over medium heat Add the chopped onion and cook very slowly for five minutes Stir often until the onion is soft and almost see through This base is essential for the developed savory flavor

Soften the Vegetables:

Add the garlic and diced red bell pepper next Continue to sauté for three to four minutes Let them soften without browning to release all their sweet mellow notes

Toast the Spices:

Scatter the smoked paprika ground cumin and chili powder across the vegetables Stir constantly for just one minute until the spices smell deeply fragrant This lets the oils activate for richer taste

Build the Sauce:

Pour in chopped tomatoes with their juices followed by rinsed cannellini beans and water or a flavorful chicken stock Stir everything very thoroughly to combine into a thick hearty sauce

Simmer the Base:

Sprinkle with salt and pepper Mix again Lower the heat and let the pan simmer gently uncovered for ten to fifteen minutes The sauce should thicken and all the flavors will meld at this stage

Add the Eggs:

With the back of a spoon make four gentle wells in the sauce Crack one egg into each indentation Try to keep the yolks intact for a nice presentation

Poach the Eggs:

Place a lid over the skillet and cook gently for six to eight minutes Watch closely to get your eggs just how you prefer If you like runny yolks aim for the lower end of the range

Finish and Garnish:

Remove from the heat as soon as the eggs set Sprinkle everything with a generous shower of chopped parsley for a fresh lift

Serve Warm:

Spoon the beans and eggs into shallow bowls Serve with thick slices of crusty bread for dipping into that luscious sauce

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You Must Know

My favorite part is always breaking into the egg yolk and watching it run into the spicy tomato beans When my kids were small we would gather around the table and dip little pieces of bread into the sauce It brings back those busy yet happy weekend mornings

Storage Tips

Let any leftovers cool before transferring to an airtight container This dish keeps well in the refrigerator for up to three days For reheating gently warm in a covered pan over low heat and consider cracking a fresh egg on top Just remember eggs firm up as they reheat so watch closely to keep them from overcooking Freezing is possible without the eggs for future batch cooking

Ingredient Substitutions

No cannellini beans Use chickpeas or kidney beans for a slightly firmer bite Want more vegetables Toss in mushrooms spinach or even zucchini before simmering Looking to make it vegan Skip the eggs and add an extra splash of olive oil along with more beans or greens For a spicy sausage boost chorizo works beautifully sliced and added after the onion step

Serving Suggestions

Serve tapas style with small plates and other Spanish favorites like olives or marinated peppers This dish is also amazing for breakfast alongside sautéed potatoes or grilled tomatoes For dinner spoon over steamed rice or enjoy with a crisp green salad for balance

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Cultural Context

This hearty beans and eggs preparation takes its cues from Spanish home kitchens where locally grown beans and rustic eggs are common pantry staples The smoky undertones from paprika are a signature element of Spanish cuisine reminiscent of the warmth and hospitality you find across Spain Simple meals like this speak to tradition and the art of elevating everyday ingredients with just the right spices

Recipe FAQs

→ What type of beans work best?

Cannellini beans offer a creamy texture, but chickpeas or kidney beans can be substituted for variety.

→ How do I achieve perfectly poached eggs in the skillet?

Make small wells in the sauce, drop eggs in, cover, and cook over gentle heat just until the whites set but yolks remain soft.

→ Can this dish be made vegan?

Yes! Omit eggs and add extra vegetables like mushrooms or spinach for a delicious plant-based meal.

→ What are some serving suggestions?

Enjoy warm with crusty bread, or serve with rice or potatoes to make it heartier for lunch or dinner.

→ Are there ways to boost the flavor?

Adding chorizo or sausage boosts richness, while fresh herbs or a squeeze of lemon brighten the dish.