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Breakfast Beans and Eggs

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Breakfast Beans and Eggs features white beans simmered in a smoky chipotle tomato sauce, paired with delicately poached eggs and topped with pickled red onions and fresh cilantro. A hearty and flavorful start to your day!

  • Author: Tina
  • Prep Time: 8 minutes
  • Cook Time: 35 minutes
  • Total Time: 43 minutes
  • Yield: 2 servings
  • Category: Breakfast, Brunch
  • Method: Stovetop
  • Cuisine: Mexican-American
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Thinly slice ¼ of the red onion into half-moons. Finely dice the remaining ¾ of the onion.
  2. 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 it sit for at least 20 minutes, preferably 30 minutes.
  3. Heat 3 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add the minced garlic and sauté until aromatic and lightly golden, about 1–2 minutes.
  4. Add the diced red onion and cook for 6–8 minutes until softened and translucent. Season with salt and pepper.
  5. Stir in the tomato paste and chipotle pepper in adobo sauce. Sauté for about 3 minutes until the paste caramelizes and becomes a brick red color.
  6. Stir in the white beans and 1 cup of water. Bring to a boil, then reduce heat and simmer for 6–8 minutes. Season with salt and pepper, and add 1 teaspoon of white sugar if desired.
  7. Create two wells in the center of the pan using a wooden spoon, 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.
  8. Serve the beans and eggs in bowls, topped with pickled red onion and minced cilantro. Serve immediately.

Notes

  • For a spicier version, add more chipotle peppers or use a hotter chili pepper.
  • If you prefer fresh red onions, skip the pickling step, though the dish will have a more intense onion flavor.
  • You can swap white beans for black beans, kidney beans, or pinto beans for a different flavor.
  • To make it vegan, replace the eggs with a tofu scramble or other vegan egg substitute.
  • For a complete meal, serve with warm corn tortillas, pita, or buttered toast.

Nutrition

Find it online: https://cheftinaskitchen.com/breakfast-beans-and-eggs/