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Breakfast Beans and Eggs Recipe
Ash Tyrrell

Breakfast Beans and Eggs Recipe

I recently tried this breakfast beans and eggs recipe, and I have to say—it’s a game-changer for a cozy morning. The combination of smoky, spicy beans and tender poached eggs is just irresistible.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz white beans – navy, cannellini, or great northern; creamy beans work best for smooth texture
  • 2 large eggs – poached directly in the sauce for ease and flavor
  • 1 tablespoon olive oil – for sautéing onions and garlic
  • 1 small red onion – thinly sliced for pickling; adds tang and crunch
  • 2 garlic cloves – finely minced for aromatic flavor
  • 2 tablespoons tomato paste – caramelizes nicely for a rich sauce
  • 1 –2 chipotle peppers in adobo – smoky and spicy adjust to taste
  • 1/4 cup water – to loosen the sauce while simmering
  • 1 teaspoon lime juice – for pickling the onions
  • 1/2 teaspoon sugar – balances the acidity of tomato and lime
  • Salt and black pepper – to taste
  • Fresh cilantro – for garnish

Method
 

  1. I start by thinly slicing the red onion and placing it in a small bowl with lime juice. Letting them sit for a few minutes removes the raw sharpness and gives a tangy crunch to the dish.
  2. Next, I heat olive oil in a skillet and sauté the garlic and onions until soft. This step creates a fragrant base for the tomato-chipotle sauce.
  3. I stir in tomato paste and chipotle peppers, cooking for a couple of minutes until caramelized. This deepens the smoky flavor and sweetens the sauce naturally.
  4. I add the white beans and water, bringing it to a gentle simmer. This allows the beans to absorb all the smoky, spicy flavors from the sauce.
  5. Using a spoon, I carve small wells in the beans and crack the eggs directly into the sauce. I season everything with sugar, salt, and pepper to balance the flavors.
  6. I cover the skillet and simmer for 3–5 minutes, just until the egg whites are set but yolks remain runny. Finally, I top the dish with pickled onions and fresh cilantro before serving.

Notes

  • I always taste the sauce before adding eggs to adjust seasoning perfectly
  • I use fresh cilantro for garnish because it brightens up the smoky sauce
  • I prefer simmering the beans gently; high heat can toughen them
  • I love letting the pickled onions sit a little longer—they get tangier