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Breakfast Beans and Eggs Recipe

Breakfast Beans and Eggs Recipe

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5.3 from 15 reviews

This flavorful recipe for Breakfast Beans and Eggs combines tender white beans in a savory tomato and chipotle sauce, topped with poached eggs and tangy pickled red onions. A delicious and hearty breakfast or brunch option that’s sure to satisfy!

Ingredients

For Pickled Red Onions:

  • 1 red onion
  • 1 lime
  • Salt and black pepper

For Beans and Eggs:

  • 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

  1. Prep the onion: Thinly slice ¼ of 1 red onion into half-moons. Finely dice the remaining ¾.
  2. 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. Let sit for at least 20 minutes before serving.
  3. Saute the aromatics: Heat olive oil in a skillet, add minced garlic and saute until golden. Add diced onion, and cook until softened.
  4. Cook the pastes: Add tomato paste and chipotle pepper, cook until caramelized.
  5. Simmer: Stir in white beans and water, simmer to meld flavors. Season with salt, pepper, and sugar.
  6. Cook the eggs: Create wells in the beans, crack eggs into wells, cover, and simmer until eggs are cooked.
  7. Serve: Spoon beans and eggs into bowls, top with pickled red onion and cilantro. Serve hot.

Notes

  • Eggs: To keep the dish simple, poach eggs directly in the sauce. Alternatively, try crispy fried or soft-boiled eggs.
  • TIP: For runny yolks, remove from heat as whites turn opaque. Runnier yolks jiggle slightly.
  • Serving suggestions: Enjoy with warm corn tortillas, pita, or toast.

Nutrition