Spanish Eggs with Beans and Chorizo | Sartén de Alubias con Huevos y Chorizo
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 3.5 oz Spanish cured chorizo 100 grams
- 1 medium yellow onion (finely chopped)
- 6 cloves garlic (roughly chopped)
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 1 can diced tomatoes 15 oz / 425 grams
- 1/4 cup chicken broth 60 ml
- 1 jar cooked butter beans (same as canned) 25 oz / 700 grams
- 4 large eggs
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, cut the chorizo into small bite-sized pieces
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Add the chopped chorizo into the hot fry pan, and mix continuously, after 1 minute and the chorizo is lightly sautéed, remove it from the pan and set it aside
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Using the same pan with the same heat, add in the chopped onion and garlic, and mix continuously
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After 4 minutes and the onions and garlic are lightly sautéed, add in the paprika and cumin, quickly mix together, then add in the canned diced tomatoes and chicken broth, give it a mix, and then simmer
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In the meantime, drain the jar of butter beans into a colander and rinse the beans under water
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After simmering the canned tomatoes for 5 minutes, add in the drained butter beans and the sauteed chorizo, then season with salt & pepper, and mix together until well mixed
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Once the mixture is well mixed, create little pockets in the pan and crack in the eggs, making sure they are all evenly spaced out, then season the eggs with salt & pepper, and place a lid on the pan, lower to a low-medium heat, and simmer for 5 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove from the heat
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Serve directly out of the pan, garnished with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Chorizo and Jarred Butter Beans I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)