Breakfast Beans and Eggs

Why You’ll Love This Recipe

This recipe combines rich, smoky flavors with the creaminess of poached eggs and the heartiness of white beans, making for a fulfilling breakfast or brunch. The chipotle pepper adds a smoky heat that’s perfectly balanced with the sweetness of the pickled red onions and the freshness of cilantro. Whether you’re craving a protein-packed meal or something comforting with a kick, these breakfast beans and eggs won’t disappoint!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 red onion

1 lime

Salt and black pepper, to taste

3 tablespoons extra-virgin olive oil

4 garlic cloves, finely minced

3 tablespoons tomato paste

1 chipotle pepper in adobo sauce, de-seeded and finely chopped

1 (15.5-ounce) can white beans, such as cannellini or great northern beans, drained and rinsed

1 cup water

1 teaspoon white sugar, optional

2 large eggs

A handful of minced cilantro, for garnish

Directions

Prep the Onion:

Thinly slice ¼ of the red onion into half-moons. Finely dice the remaining ¾ of the onion.

Pickle the Onion:

In a small Ziploc bag, add the half-moon slices of red onion. Squeeze the juice of 1 lime into the bag and season with salt and pepper. Seal the bag and shake it to fully coat the onion.

Let the onion sit for at least 20 minutes, preferably 30 minutes, before serving.

Sauté the Aromatics:

Add 3 tablespoons of extra-virgin olive oil and the minced garlic to a medium skillet or frying pan over medium heat.

Sauté the garlic until aromatic and lightly golden, about 1–2 minutes.

Add the diced red onion and cook for 6–8 minutes until softened and translucent. Season with salt and pepper.

Cook the Pastes:

Stir in 3 tablespoons of tomato paste and the finely chopped chipotle pepper in adobo sauce. Sauté for about 3 minutes until the paste caramelizes and takes on a brick red color, sticking slightly to the pan.

Simmer:

Stir in the white beans and 1 cup of water. Bring to a boil, then reduce the heat and simmer for 6–8 minutes to allow the flavors to meld together.

Season with salt and pepper, and add 1 teaspoon of white sugar if you prefer a hint of sweetness.

Cook the Eggs:

Using a wooden spoon, create two wells in the center of the pan and drop an egg into each hole.

Cover the skillet and simmer for 3–5 minutes, or until the eggs are cooked to your liking. For runny yolks, remove the pan from the heat when the whites turn opaque, but the yolks remain slightly jiggly.

Serve:

Spoon the beans and eggs into bowls and top with the pickled red onion and a generous handful of minced cilantro. Serve immediately.

Servings and Timing

Prep Time: 8 minutes

Cook Time: 35 minutes

Total Time: 43 minutes

Yields: 2 servings

Variations

Egg Alternatives: If poached eggs aren’t your preference, you can use fried eggs or soft-boiled eggs instead for a different texture.

Beans: Swap the white beans for black beans or kidney beans for a different flavor profile.

Toppings: Garnish with crumbled feta, avocado slices, or a dollop of sour cream for an extra creamy touch.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Reheating: Gently reheat the beans on the stove over low heat, adding a splash of water if needed. You can also reheat the eggs separately to avoid overcooking them.

FAQs

1. Can I use dried beans instead of canned beans?

Yes, you can use dried beans. Be sure to cook them beforehand and drain them before using them in this recipe.

2. Can I substitute the chipotle pepper with another ingredient?

Yes, you can use other chili peppers like ancho or jalapeño, or even red pepper flakes if you prefer a milder heat.

3. What if I don’t want to pickle the red onion?

You can skip the pickling step and use fresh red onion instead. The dish will still be delicious but with a more intense onion flavor.

4. Can I make this dish vegetarian or vegan?

Yes, it’s already vegetarian. For a vegan version, replace the eggs with a vegan egg substitute, like tofu scramble, and use vegan-friendly ingredients in place of the dairy.

5. Can I use any other type of bean?

While white beans work best for this dish, you can also use pinto beans, black beans, or kidney beans if you prefer.

6. How can I make this dish spicier?

Add extra chipotle peppers or use a hotter chili pepper variety to increase the heat in this dish.

7. Can I make this in advance?

The beans can be made in advance and stored in the refrigerator for up to 2 days. Just reheat and cook the eggs fresh before serving.

8. What’s a good side dish for this recipe?

Serve these breakfast beans and eggs alongside warm corn tortillas, pita, or buttered toast for a complete meal.

9. How do I know when my eggs are cooked to my liking?

For runny yolks, remove the skillet from the heat when the whites are fully set but the yolks still jiggle. For firmer eggs, leave them cooking a bit longer.

10. Can I double the recipe?

Yes, you can easily double the recipe to serve more people, just make sure your skillet is large enough to accommodate the increased amount of beans and eggs.

Conclusion

These Breakfast Beans and Eggs are a flavorful and fulfilling way to start your day. With smoky chipotle tomato beans, delicately poached eggs, and a fresh garnish of pickled onions and cilantro, this dish is perfect for anyone craving something savory, spicy, and hearty. It’s easy to make and guaranteed to satisfy your hunger

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