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–+ servings
Easy Breakfast Beans and Eggs

Spicy Easy Breakfast Beans and Eggs for a Hearty Start

Enjoy these Easy Breakfast Beans and Eggs, a protein-packed dish perfect for breakfast or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Red Onion Adds depth and sweetness; substitute with shallots or white onions if desired.
  • 2 tablespoons Extra-Virgin Olive Oil Essential for sautéing aromatics; can be replaced with avocado oil or butter.
  • 2 cloves Garlic Imparts aromatic flavor; fresh garlic preferred over powdered.
  • 2 tablespoons Tomato Paste Creates a rich base for the sauce; can be replaced with crushed tomatoes, just adjust cooking time.
  • 1 medium Chipotle Pepper in Adobo Sauce Provides heat and smokiness; substitute with smoked paprika or jalapeño for less spice.
For the Beans and Sauce
  • 1 can Canned White Beans e.g., Cannellini or Great Northern; use any canned beans or cooked dry beans as alternatives.
  • 0.5 cup Water Adjusts the consistency of the sauce; vegetable broth can be used for added flavor.
  • 1 teaspoon White Sugar optional; balances acidity of the tomatoes; omit if preferred.
For the Eggs and Garnish
  • 2 large Eggs Poached for protein and richness; alternatives include fried or boiled eggs based on preference.
  • 2 tablespoons Minced Cilantro Adds freshness and color as a garnish; substitute with parsley or omit if not preferred.
  • 1 medium Lime Adds acidity to balance flavors; lemon can be used as a substitute.
  • to taste Salt Essential for seasoning; adjust to taste.
  • to taste Black Pepper Essential for seasoning; adjust to taste.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Slice ¼ of a red onion and place the strips into a Ziploc bag. Add freshly squeezed lime juice, a pinch of salt, and black pepper, then seal the bag. Let the onions marinate for at least 20 minutes.
  2. In a medium-sized skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add 2 minced garlic cloves and sauté for about 1 minute until fragrant and lightly golden. Add diced red onion and continue to sauté for 6-8 minutes until soft.
  3. Add 2 tablespoons of tomato paste and one finely chopped chipotle pepper in adobo sauce to the skillet. Stir continuously for about 3 minutes until the tomato paste caramelizes and darkens slightly.
  4. Pour in 1 can of drained white beans and ½ cup of water, stirring gently to combine. Bring to a boil, then reduce to a simmer for 6-8 minutes. Taste and season with salt and pepper.
  5. Make two wells in the simmering bean mixture and carefully crack a large egg into each well. Cover the skillet with a lid and simmer for 3-5 minutes until egg whites are opaque and yolks reach desired doneness.
  6. Transfer the bean and egg mixture into bowls. Top with pickled onions and minced cilantro for a refreshing crunch.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 210mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

For perfectly poached eggs, remove the skillet from heat as soon as the egg whites are opaque. Allowing the tomato paste to caramelize enhances the sauce's richness.

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