Smoky Beans & Baked Eggs Recipe

Introduction

This smoky beans and baked eggs recipe is a comforting, flavorful dish perfect for breakfast, brunch, or a simple dinner. Combining tender beans simmered in a spiced tomato sauce with delicate baked eggs, it’s both hearty and satisfying.

Ingredients

• 2 tbsp oil
• 1 onion, chopped
• 1 red pepper, sliced
• 3 garlic cloves, crushed
• 2 tsp smoked paprika
• 1 tbsp ketchup
• 400g can chopped tomatoes
• 2 x 400g cans black or pinto beans, drained
• 4-6 eggs, depending on how hungry you are (adults may want 2 eggs each)
• Handful of coriander, leaves picked

Instructions

1. Step 1: Heat the oil in a wide, shallow pan over medium heat. Cook the chopped onion for 8-10 minutes until softened, stirring occasionally.
2. Step 2: Add the sliced red pepper to the pan and cook for another 5 minutes, stirring regularly, until softened.
3. Step 3: Stir in the crushed garlic, smoked paprika, and ketchup. Then pour in the chopped tomatoes. Cover the pan and let it simmer gently for 10 minutes.
4. Step 4: Remove the lid and cook for a few more minutes to thicken the sauce. Add the drained beans and stir gently to combine. At this stage, you can cool and freeze the mixture in portions if desired.
5. Step 5: Use a spoon to make 4-6 indentations in the bean mixture, ensuring you can see some of the bottom of the pan through each space.
6. Step 6: Crack each egg one by one into a cup or bowl, then gently slide each egg into the indentations in the sauce.
7. Step 7: Cover the pan and reduce the heat to low. Cook for 3-5 minutes, until the egg whites are set but the yolks remain runny.
8. Step 8: Scatter the fresh coriander leaves over the top and serve immediately.

Tips & Variations

• For a spicier kick, add a pinch of chili flakes or a diced fresh chili with the garlic.
• Swap coriander for parsley or chives if you prefer.
• This dish pairs well with crusty bread or warm flatbreads for dipping into the sauce and runny yolks.
• If you like firmer yolks, cook the eggs a little longer with the lid on.

Storage

Store any leftover bean mixture in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before adding fresh eggs. Cooked baked eggs are best enjoyed fresh and don’t reheat well, so cook eggs fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, you can substitute black or pinto beans with kidney beans, cannellini beans, or chickpeas depending on your preference.

How do I make the yolks less runny?

Simply cook the eggs for an additional 2-3 minutes with the pan covered until the yolks reach your desired level of doneness.

Smoky Beans & Baked Eggs Recipe

Print Recipe

★★★★★

4.9 from 158 reviews

Smoky beans and baked eggs is a flavorful, hearty dish featuring black or pinto beans simmered with smoked paprika, garlic, onions, and peppers, topped with gently baked eggs. This one-pan meal balances smoky, savory flavors and creamy eggs perfect for breakfast, brunch, or a comforting dinner.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 onion, chopped
• 1 red pepper, sliced
• 3 garlic cloves, crushed
• Handful of coriander, leaves picked

Pantry & Canned Goods

• 2 tbsp oil
• 2 tsp smoked paprika
• 1 tbsp ketchup
• 400g can chopped tomatoes
• 2 x 400g cans black or pinto beans, drained

Other

• 4–6 eggs (depending on appetite)

Instructions

1. Sauté the onion: Heat 2 tablespoons of oil in a wide, shallow pan over medium heat. Add the chopped onion and cook for 8-10 minutes until softened and translucent.
2. Add the red pepper: Stir in the sliced red pepper and continue cooking for another 5 minutes, stirring regularly, until the pepper softens.
3. Incorporate garlic, paprika, and ketchup: Add the crushed garlic cloves, 2 teaspoons smoked paprika, and 1 tablespoon ketchup to the pan. Stir well to combine and cook briefly to release the aromas.
4. Simmer with tomatoes: Pour in the 400g can of chopped tomatoes, cover the pan, and let the mixture simmer gently for 10 minutes to develop flavor and soften the tomatoes.
5. Thicken the sauce: Remove the lid and continue cooking for a few more minutes to reduce and thicken the sauce slightly.
6. Add the beans: Stir in the drained black or pinto beans and mix well. At this point, the mixture can be cooled and portioned for freezing if desired.
7. Prepare for eggs: Using a spoon, create 4-6 small wells in the bean mixture to hold the eggs. Crack each egg into a small cup or bowl first, then gently drop it into each well.
8. Cook the eggs: Cover the pan and reduce the heat to low. Let the eggs cook gently for 3-5 minutes until the whites are set but the yolks remain runny.
9. Garnish and serve: Scatter the picked coriander leaves over the top and serve immediately for a fresh, herby finish.

Notes

• You can adjust the number of eggs based on hunger, with adults often enjoying two eggs each.
• The dish can be cooled and frozen after adding the beans, before cooking the eggs, for convenient meal prep.
• For firmer egg yolks, extend cooking time slightly but be careful to avoid overcooking.
• Use a wide, shallow pan to ensure even cooking of the bean mixture and eggs.
• Substitute smoked paprika with regular paprika and add a little smoked salt if desired for a milder smoky flavor.

Keywords: smoky beans, baked eggs, breakfast recipe, vegetarian, easy brunch, one-pan dish, smoky paprika beans, black beans, pinto beans