Spanish Butter Beans with Eggs | Judiones de la Granja con Huevos
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 onion
- 4 cloves garlic
- 1 green bell pepper
- 1 carrot
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1 gram
- 2 cans butter beans 15.5 oz / 440 grams each
- 1 1/2 cups vegetable broth 360 ml
- 4 eggs
- 1 bay leaf
- handful fresh parsley
- pinch sea salt
- dash black pepper
Instructions
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Finely chop the onion, carrot (peeled) and green bell pepper, roughly chop the garlic, finely grate the tomatoes, drain the canned butter beans into a colander and rinse under cold water
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in all the chopped vegetables, except for the grated tomatoes, mix the vegetables with the olive oil, after 5 minutes and they´re lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, mix together and simmer
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Once the grated tomato has slightly thickened up, about 3 minutes, add in the drained butter beans and the broth, give it a gently mix, raise to a high heat and add in the bay leaf, when it comes to a boil place a lid and lower to a low medium heat
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After simmering for 10 to 15 minutes remove the lid, crack in the eggs, all evenly spread out, season the eggs with a kiss of sea salt & black pepper, place the lid back on the pan and cook until the egg whites are cooked through, about 3 to 5 minutes, then remove from the heat
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Serve directly out of the pan sprinkled with finely chopped fresh parsley, enjoy!
Recipe Notes
Get the Sweet Smoked Spanish Paprika I used to make this Recipe