Spanish Pinto Beans and Eggs | Healthy & Delicious One-Pan Recipe

These Spanish pinto beans and eggs, known as huevos escalfados con alubias pintas, are what honest home cooking is all about. We’re talking layers of flavors, basic pantry staples, and all done in about 30 minutes. Serve it for breakfast, lunch, or even dinner, and always next to a crunchy baguette to mop up all that goodness.

To make this recipe, I used canned pinto beans. Just to make things easier and quicker. If you prefer, you can also use dried pinto beans. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender.

What flavors this dish are the olive oil, sherry vinegar, sweet smoked paprika, dried oregano, and ground cumin. Make sure to use the good stuff, as it makes all the difference. If you want to add some heat, adding a pinch of crushed red pepper will do the trick.

TIPS & TRICKS to Make this Recipe: It took me about 4 minutes to perfectly cook the eggs, where the whites are set but you still have a slightly creamy yolk. It might take you more or less. Just keep an eye on the eggs so you can cook them to your liking.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spanish Pinto Beans and Eggs

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Spanish Pinto Beans and Eggs | Huevos Escalfados con Judías Pintas

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 386 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 green bell pepper (finely chopped)
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 3/4 tsp ground cumin 2 grams
• 2 tomatoes (finely grated)
• 2 cans pinto beans 15.5 oz / 440 grams each
• 1 1/2 cups vegetable broth 360 ml
• 4 large eggs
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion, garlic, and bell pepper, mix together, then mix every 1 minute so everything evenly sautés

3. After 5 minutes and the vegetables are lightly sautéed, add in the vinegar, paprika, oregano, and cumin, mix together, then add in the grated tomatoes and season with salt & pepper, mix together, and then simmer for a few minutes

4. Once the grated tomatoes have slightly thickened, about 4 minutes, add in the canned pinto beans (drained and rinsed) and vegetable broth, raise to a high heat, and give it a gentle mix

5. When it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 5 to 10 minutes or until the liquid has slightly reduced

6. After 5 to 10 minutes and the broth has slightly reduced, remove the lid, crack in the eggs, all evenly spread out, and season the eggs with a kiss of salt & pepper, place the lid back on the pan and simmer for another 3 to 5 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove from the heat

7. Serve directly out of the pan, topped off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil, Sherry Vinegar, and Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Pinto Beans and Eggs | Huevos Escalfados con Judías Pintas

Amount Per Serving

Calories 386 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 186mg62%

Sodium 428mg19%

Potassium 951mg27%

Carbohydrates 43g14%

Fiber 12g50%

Sugar 7g8%

Protein 18g36%

Vitamin A 1340IU27%

Vitamin C 37mg45%

Calcium 165mg17%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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