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
Scale
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.
