Description
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Spanish Beans & Eggs
Ingredients:
2 tbsp extra virgin olive oil
20 oz canned white beans (2 ½ cups / 400 grams)
4 cage-free organic eggs
4 cloves garlic, thinly sliced
½ onion, finely diced
15 oz can diced tomatoes (410 grams)
1 tsp sweet smoked Spanish paprika
1 tbsp freshly chopped parsley
2 tbsp freshly chopped chives
Sea salt to taste
Black pepper to taste
Directions:
Rinse white beans under cold water. Crack eggs into separate bowls.
Heat olive oil in a large skillet over medium heat.
Sauté garlic and onion for 3 minutes. Stir in smoked paprika and mix for 30 seconds.
Add diced tomatoes, parsley, and 1 tbsp chives. Stir well and cook for 2 minutes.
Add beans, season with salt and pepper, and simmer for 3 minutes.
Create 4 pockets in the skillet and add eggs into each pocket. Lightly season eggs with salt and pepper.
Cover with a lid and cook for 2 minutes. Remove the lid and cook an additional 2-4 minutes, until whites are set but yolks are creamy.
Remove from heat, sprinkle with remaining chives, and serve immediately.
Prep Time: 20 minutes
Kcal: 340 per serving
