This skillet of Spanish Beans & Eggs is seriously one of the best dishes ever. Loaded with so many great flavors & textures, super easy to make and done in under 30 minutes. The perfect dish for a busy weeknight or a relaxed weekend brunch.
This dish is known here in Spain as ¨Una Sarten de Alubias y Huevos¨. It´s typically served for either almuerzo (early lunch) or dinner. However, you can totally serve this skillet for breakfast as well.
What really gives this skillet that big punch of Spanish flavors is the Sweet Smoked Paprika. I always recommend using Spanish paprika over other paprikas. As it has a deeper depth of flavors versus other paprikas.
TIPS & TRICKS to Make this Recipe: I like to crack my eggs into individual bowls before I add them into the skillet. This ensures that no shells go into your skillet, as well as making sure the egg yolks are not broken. After I add the eggs into the skillet I cover them for 2 minutes, then remove the lid and cook for another 2 to 4 minutes. You want those eggs whites to fully cook through while making sure the yolks are still creamy.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe
Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 20 oz canned white beans 2 1/2 cups / 400 grams
- 4 cage-free organic eggs
- 4 cloves garlic
- 1/2 onion
- 15 oz can diced tomatoes 410 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1 tbsp freshly chopped parsley 3.80 grams
- 2 tbsp freshly chopped chives 6 grams
- sea salt
- black pepper
Instructions
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Rinse the canned white beans under some cold running water, thinly slice 4 cloves of garlic, finely dice 1/2 onion and crack 4 eggs, each one into an individual bowl
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Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlic and diced onion, mix with the olive oil, after 3 minutes add in 1 tsp sweet smoked paprika and continue to mix, 30 seconds later add in one 15 oz can of diced tomatoes, 1 tbsp finely chopped parsley and 1 tbsp finely chopped chives, mix until well combined and cook for 2 minutes, then add in the white beans and season with sea salt & black pepper, mix until well combined and let it simmer
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About 3 minutes after adding the beans, add the 4 eggs, create pockets in the skillet and add the eggs into each pocket, so they sit in place, lightly season the eggs with sea salt & black pepper, place a lid on the pan
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After 2 minutes remove the lid, cook for another 2 to 4 minutes, or until the egg whites are fully cooked through but the egg yolks are still creamy
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Once the eggs are cooked, remove the pan from the heat and sprinkle with freshly chopped chives, serve at once, enjoy!
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David
04 . Sep . 2024Really enjoyed this recipe two weeks ago. Making it again today!
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
04 . Sep . 2024Chassidy
27 . Apr . 2023LOVED IT. I added a little bit of spinach ( to add some more veggies for my kids) but your recipe is just lovely and so delicious!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
27 . Apr . 2023Loretta
07 . Jan . 2021Another winner Albert! We’ve made this 3 or 4 times already and am sure it will be in regular rotation…well actually that’s true of all your recipes we’ve tried so far.
Spain on a Fork
I am so happy to hear that 🙂 Much love!
08 . Jan . 2021Spanish Beans & Eggs | The Ultimate One-Pan Skillet Recipe - paprikaspice.page
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06 . Oct . 2020