If you are looking for a vibrant, comforting breakfast that offers a perfect balance of smoky, tangy, and fresh flavors, the Breakfast Beans and Eggs with Pickled Red Onion and Cilantro Recipe is your new go-to dish. This recipe combines creamy white beans simmered in a rich tomato and chipotle sauce with perfectly poached eggs nestled inside, all elevated by bright, zesty pickled red onions and fragrant cilantro. It’s a wonderfully satisfying yet light way to start your day, packed with protein and flavor that feels both homely and adventurous.
Ingredients You’ll Need
This recipe only calls for a handful of simple, everyday ingredients, yet each one plays a crucial role in building the dish’s incredible layers of flavor, texture, and color. Everything from the earthy beans to the spicy chipotle works in harmony, while the pickled onions add a fresh pop and the cilantro a sprinkle of herbal brightness.
- Red onion: Divided use for both pickling (adds tangy crunch) and sautéing (builds the base flavor).
- Lime juice: Adds bright acidity to balance the richness and pickles the onions beautifully.
- Salt and black pepper: Essential for seasoning to bring out and enhance all the natural flavors.
- Extra-virgin olive oil: Provides a silky richness and helps develop flavor in the sautéed ingredients.
- Garlic cloves: Minced finely to infuse the dish with a warm aromatic base.
- Tomato paste: Concentrated tomato flavor that deepens the sauce and adds body.
- Chipotle pepper in adobo sauce: Brings smoky heat and complexity to the beans.
- White beans (cannellini or great northern): Creamy and mild, these beans soak up the spicy sauce beautifully.
- Water: To help simmer the beans and bind the flavors.
- White sugar (optional): A touch of sweetness to round out any acidity.
- Large eggs: Cooked on top, adding protein and rich texture with runny yolks.
- Fresh cilantro: Adds a bright, herbal finish that freshens every bite.
How to Make Breakfast Beans and Eggs with Pickled Red Onion and Cilantro Recipe
Step 1: Prepare the Red Onions for Pickling
Start by thinly slicing ¼ of your red onion into half-moons to pickle. Toss these slices in a small Ziploc bag with fresh lime juice, a sprinkle of salt, and black pepper. Seal the bag and give it a few shakes to coat the onions evenly. Letting them sit for at least 20 minutes softens their sharpness while infusing them with a zesty brightness that will balance the richness of the beans and eggs perfectly.
Step 2: Cook the Flavorsome Base
Meanwhile, finely dice the remaining ¾ of the red onion. Heat extra-virgin olive oil in a skillet and sauté minced garlic until golden and aromatic, then add the diced onion seasoned with salt and pepper. Cook until translucent and tender, around 6 to 8 minutes. This step builds a flavorful foundation for the beans, bringing out the natural sweetness of the onion and garlic.
Step 3: Add Tomato Paste and Chipotle
Stir in rich tomato paste and chopped chipotle pepper, cooking for about 3 minutes. This allows the tomato paste to darken and caramelize slightly, deepening the flavor and adding a smoky, spicy warmth that gives the dish its signature character.
Step 4: Simmer the White Beans
Add rinsed white beans and water to the skillet, then bring everything to a gentle boil. Reduce heat to medium-low and let it simmer for 6 to 8 minutes so the beans can soak up the spicy, smoky sauce. Taste the mixture now and adjust with salt, pepper, and a pinch of sugar if desired to balance acidity and heat.
Step 5: Poach the Eggs in the Beans
Use a wooden spoon to create two wells in the bean mixture. Crack an egg into each well, then cover the skillet and let it gently simmer for 3 to 5 minutes, or until the egg whites are set but the yolks remain lovely and runny. This method cooks the eggs perfectly as they absorb the flavors around them.
Step 6: Finish and Garnish
Divide the beans and eggs between two bowls and top each serving with those bright pickled onions and a generous sprinkle of chopped fresh cilantro. The result is a stunning contrast of silky beans, tender eggs, tangy onions, and fresh herbs that will make your breakfast sing.
How to Serve Breakfast Beans and Eggs with Pickled Red Onion and Cilantro Recipe
Garnishes
The brightness of pickled red onions and the herby freshness of cilantro are must-have finishing touches. They bring a fresh crunch and vibrant color, cutting through the richness of the beans and eggs beautifully, turning a humble breakfast into a feast for both the eyes and palate.
Side Dishes
This dish pairs wonderfully with warm corn tortillas, pita bread, or buttered toast. The breads soak up the flavorful sauce and runny yolks, making every bite satisfying. You can also add a side of sliced avocado for creaminess or a simple green salad to lighten things up.
Creative Ways to Present
For a brunch party, serve the beans and eggs in individual cast-iron skillets or rustic bowls to keep servings warm and inviting. Sprinkle with extra cilantro and a wedge of lime on the side for guests to customize their tanginess. Adding a dollop of sour cream or crumbled feta can also add a delightful twist.
Make Ahead and Storage
Storing Leftovers
Any leftover beans with the sauce can be transferred to an airtight container and stored in the refrigerator for up to 3 days. However, it’s best to cook the eggs fresh when you’re ready to eat again to maintain their perfect texture.
Freezing
The bean mixture freezes well without the eggs. Freeze it in a sealed container for up to 2 months, then thaw overnight in the fridge before reheating. Add freshly cooked eggs when serving for the best experience.
Reheating
To reheat, warm the beans gently on the stovetop or in the microwave until heated through. Avoid overheating to preserve the flavors. Add fresh eggs on top and cover the pan to softly cook them before serving.
FAQs
Can I use different types of beans for this recipe?
Yes, while cannellini or great northern beans are recommended for their creamy texture, you can substitute with other white beans or even pinto beans for a slightly different but equally delicious experience.
Is it possible to make this recipe vegan?
Absolutely! For a vegan version, skip the eggs or replace them with tofu scramble or sautéed mushrooms for a similar texture and protein boost.
How spicy is the chipotle pepper in this dish?
The chipotle pepper adds a gentle smoky heat that enhances the flavors without overpowering the dish. If you prefer milder heat, reduce the quantity or omit the chipotle altogether.
Can I prepare the pickled red onions ahead of time?
Yes, the pickled onions can be made a day ahead and stored in the refrigerator. They actually develop more complex, vibrant flavors when left to pickle longer.
What’s the best way to get runny egg yolks?
Covering the skillet and simmering gently allows the eggs to poach perfectly in the bean mixture. Keep an eye on them and cook for 3 to 5 minutes depending on your preferred yolk consistency.
Final Thoughts
This Breakfast Beans and Eggs with Pickled Red Onion and Cilantro Recipe is truly a breakfast jewel — satisfying, flavorful, and wonderfully easy to make. It brings a collection of textures and tastes that will brighten up any morning and nurture you through your day. Give it a try; I promise it’ll become one of those go-to dishes you find yourself craving again and again.
Print
Breakfast Beans and Eggs with Pickled Red Onion and Cilantro Recipe
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Total Time: 43 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
A hearty and flavorful breakfast recipe featuring creamy white beans simmered with garlic, chipotle, and tomato paste, topped with gently cooked eggs and tangy pickled red onions. Served with fresh cilantro, this dish is perfect for a satisfying start to your day.
Ingredients
Pickled Onions
- 1 red onion (¼ thinly sliced into half-moons)
- 1 lime (juiced)
- Salt and black pepper, to taste
Bean Mixture
- ¾ red onion (finely diced)
- 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
- Salt and black pepper, to taste
- 1 teaspoon white sugar (optional, for sweetness)
Additional
- 2 large eggs
- A handful of minced cilantro
Instructions
- Prepare Pickled Onions: Thinly slice ¼ of the red onion into half-moons and set aside. Combine these onion slices with lime juice, salt, and black pepper in a small Ziploc bag. Seal and shake to coat the onions well. Let them sit for at least 20 minutes, preferably 30, shaking occasionally to develop flavor.
- Sauté Aromatics: Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until it becomes aromatic and just starts to turn golden. Add the diced red onion, season with salt and pepper, and cook for 6 to 8 minutes until softened and translucent.
- Add Tomato Paste and Chipotle: Stir in the tomato paste and chopped chipotle pepper. Sauté for approximately 3 minutes, allowing the paste to darken to a rich brick red and begin sticking to the pan, enhancing flavor depth.
- Simmer Beans: Add the drained white beans and water to the skillet. Stir to combine well and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 6 to 8 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt, pepper, and optional sugar.
- Cook Eggs in Beans: Create two wells in the bean mixture using a wooden spoon. Crack one egg into each well. Cover the skillet and simmer for 3 to 5 minutes, or until the egg whites are set but the yolks remain runny, or cook to your desired doneness.
- Serve: Divide the beans and eggs between two bowls. Top each serving with pickled onions and a sprinkle of minced fresh cilantro. Serve immediately, optionally with warm corn tortillas, pita, or buttered toast.
Notes
- For a spicier dish, add more chopped chipotle pepper or include some of the adobo sauce.
- You can adjust the egg cooking time for firmer yolks as preferred.
- Serve with warm tortillas or bread for a more filling meal.
- The optional sugar helps balance the acidity and heat but can be omitted for a more savory profile.
