Spanish Pinto Beans and Eggs | Huevos Escalfados con Judías Pintas
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
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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 the chopped onion, garlic, and bell pepper, mix together, then mix every 1 minute so everything evenly sautés
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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
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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
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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
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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
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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)