Smoky Spanish Beans with Eggs
Ingredients
- 6 tbsp extra virgin olive oil 90 ml
- 1 small onion
- 4 cloves garlic
- 1 green bell pepper
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp hot smoked Spanish paprika 1.25 grams
- 1/2 tsp ground cumin 1 gram
- 14.5 oz can diced tomatoes 410 grams
- 1 jar cooked butter beans (same as canned) 20 oz / 570 grams
- 4 eggs
- pinch sea salt
- dash black pepper
- handful fresh parsley
Instructions
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Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and drain the butter beans into a colander and rinse under water
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Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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After a couple of minutes add in the chopped vegetables, mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprikas and cumin, quickly mix together, then add the canned diced tomatoes, drained butter beans and season with sea salt & black pepper, gently mix together, then simmer on a medium heat
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While the beans are simmering, heat a separate fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil
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Once the oils is hot but not smoking, crack in the eggs (I like to fry two at a time), cook the eggs to your liking, once they are all fried, season with sea salt & black pepper
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After simmering the beans for 10 to 12 minutes, remove from the heat
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Transfer the beans into serving dishes, top each one off with an egg and chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprikas I used to make this Recipe