Smoky Beans & Baked Eggs Recipe
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.
- 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
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
- 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.
- Add the red pepper: Stir in the sliced red pepper and continue cooking for another 5 minutes, stirring regularly, until the pepper softens.
- 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.
- 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.
- Thicken the sauce: Remove the lid and continue cooking for a few more minutes to reduce and thicken the sauce slightly.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.cheftara.com/smoky-beans-and-baked-eggs-recipe/
