Spanish Beans & Eggs Recipe

If you’re looking for a soul-soothing yet vibrant meal, this Spanish Beans & Eggs skillet is bound to become your new favorite. Creamy white beans in a garlicky, paprika-spiced tomato sauce are crowned with perfectly runny eggs—there’s just something magical when that golden yolk mingles into the savory beans!

this Recipe

Ingredients You’ll Need

The magic of Spanish Beans & Eggs is in its simplicity—each ingredient shines. These classic Mediterranean flavors come together to create a vibrant, feel-good meal with minimum fuss yet maximum satisfaction.

• Extra Virgin Olive Oil: Sets the stage with its fruity aroma, making everything silky and deeply flavorful.
• White Beans (canned): Their ultra-creamy texture soaks up all the spices and tomatoes; canned beans keep things speedy!
• Cage-Free Organic Eggs: The star of the show, adding richness and a dreamy, runny yolk to the beans.
• Garlic: Sliced fresh, it infuses the oil with irresistible depth and warmth.
• Onion: Finely diced for that essential savory-sweet backbone in every Spanish skillet dish.
• Diced Tomatoes (canned): Let’s keep it easy! They form the juicy, tangy base for your sauce.
• Sweet Smoked Spanish Paprika: A must for smoky depth and beautiful color—don’t swap it for regular paprika if you can help it!
• Fresh Parsley & Chives: These leafy herbs bring a burst of brightness to the finished dish (and look stunning, too).
• Sea Salt & Black Pepper: The classic finishing duo—season to taste so every bite pops.

Variations

Spanish Beans & Eggs is endlessly flexible—swap, add, or upgrade ingredients to suit what you have or what you crave. Here are some clever tweaks to make it your own (you know best what’s in your fridge!).

• Make it Spicy: Add a pinch of red pepper flakes or a spoonful of harissa to the tomato sauce for a thrilling kick.
• Switch Up the Beans: Try chickpeas or butter beans for a different texture without losing the Mediterranean magic.
• Protein Boost: Stir in sliced Spanish chorizo or plant-based sausage with the onions for a heartier, protein-packed skillet.
• Greens Galore: Toss in baby spinach or chopped kale during the last few minutes of simmering for an iron-rich twist.

How to Make Spanish Beans & Eggs

Step 1: Prep Your Aromatics & Beans

Begin by rinsing your canned beans under cold running water until they feel squeaky clean—this little step makes all the difference in flavor. Thinly slice the garlic, finely dice half an onion, and crack each egg into its own small bowl (it ensures perfectly neat yolks when you add them later!).

Step 2: Sauté the Onion and Garlic

Heat a large skillet or fry pan over medium heat and pour in the extra virgin olive oil. Once shimmering hot, add the sliced garlic and diced onion, stirring gently as their aromas fill your kitchen. Let them soften and begin to turn golden for truly delicious base flavors.

Step 3: Build the Smoky Tomato Sauce

Stir in the sweet smoked Spanish paprika and let it toast briefly (just about 30 seconds—it gets beautifully fragrant and red). Add the diced tomatoes, half the chopped parsley, and a spoonful of chives, then mix everything together. Let it bubble for a couple of minutes until the sauce melds harmoniously.

Step 4: Add the Beans & Simmer

Fold in the drained beans and season the skillet with a good pinch each of sea salt and black pepper. Mix well and let the whole pan simmer quietly—about three minutes—while the beans soak up all those Spanish aromas.

Step 5: Nestle and Cook the Eggs

Make four little pockets in the beans and gently slip an egg into each space. Sprinkle their tops with a touch more salt and pepper, then cover with a lid. After two minutes, check—the whites should be set but the yolks slightly wobbly. Uncover and cook a couple minutes longer if you prefer firmer yolks.

Step 6: Finish and Serve

Take the skillet off the heat, shower everything with the rest of your fresh chives (and parsley, if you like), and bring the whole gorgeous pan straight to the table. Spanish Beans & Eggs are best eaten hot and fresh!

How to Serve Spanish Beans & Eggs

Garnishes

Finish your skillet with a flurry of extra chopped chives or parsley. For a touch of Spanish flair, add a dusting of sweet smoked paprika or a drizzle of fruity olive oil—both turn this dish from humble to restaurant-worthy on the spot.

Side Dishes

A hunk of crusty bread (think toasted sourdough or a rustic baguette) is an absolute must for scooping up those luscious beans and runny yolk. You could also serve Spanish Beans & Eggs with simple garlic-rubbed toast, roasted potatoes, or a fresh leafy salad with citrus vinaigrette.

Creative Ways to Present

Bring the skillet straight from stove to table for a cozy, family-style meal that’s as warm as it is stunning. For brunch parties, portion Spanish Beans & Eggs into individual mini cocottes or ramekins—everyone gets their own bubbling serving with a perfectly cooked egg on top. Want to fancy it up? Add edible flowers or microgreens for color and a gourmet finish.

Make Ahead and Storage

Storing Leftovers

Cool the leftovers to room temperature first, then store them in an airtight container in the fridge. Spanish Beans & Eggs will keep beautifully for up to 3 days—just be aware the yolks will firm up after chilling.

Freezing

While the tomato-bean base freezes well (up to 2 months, in a freezer-safe container), eggs tend to get rubbery after freezing. For best results, freeze the beans and sauce only—then add fresh eggs when you’re ready to reheat and serve.

Reheating

Reheat Spanish Beans & Eggs over low heat in a skillet, adding a splash of water or broth to loosen the sauce. If you made ahead without eggs, reheat the beans and simply poach or bake fresh eggs right on top, just as in the original recipe.

FAQs

Final Thoughts

Seriously, you have to try Spanish Beans & Eggs—there’s something so comforting and cheerful about scooping into a warm skillet with friends or family. It’s my ultimate recipe for quick weeknight dinners or a leisurely brunch, and I hope it becomes your go-to, too. Happy cooking!

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