Smoky paprika beans, jammy eggs, and warm Mediterranean spices come together in this comforting Spanish-inspired dish you’ll want to eat morning, noon, and night.
🥄 A Rustic, Flavor-Packed Dish with Simple Ingredients
There’s something deeply comforting about a skillet of tender beans swimming in a tomato-rich, smoky sauce, topped with soft-baked eggs. That’s the magic of Spanish Beans & Eggs—simple ingredients turned into something incredibly cozy and satisfying.
This dish was inspired by a brunch I had in Barcelona—warm terracotta bowls filled with chorizo-spiced beans, runny eggs, and crusty bread on the side. Recreating that moment in my kitchen brings back the sun-drenched mornings and vibrant flavors of Spain.
It’s one-pan, packed with protein and fiber, and totally customizable—perfect for breakfast, brunch, or a fuss-free dinner.
🧄 Key Ingredients (with Descriptions)
Cannellini or Butter Beans
Creamy and tender, these beans are the hearty base of the dish. They absorb all the delicious sauce and add satisfying texture.
Crushed Tomatoes
Adds richness and a tangy depth to the sauce—look for fire-roasted for extra flavor.
Smoked Paprika
The key to Spanish flavor! It brings a smoky, earthy warmth that sets this dish apart.
Onion & Garlic
These build the savory base of the sauce—don’t skip them!
Eggs
Baked gently on top, the eggs turn velvety with golden yolks and provide a luscious protein boost.
Olive Oil
Used to sauté the base and finish the dish with a Mediterranean touch.
👨🍳 Step-by-Step Instructions
- Sauté the Base
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and smoked paprika; cook for another 30 seconds to bloom the spices. - Add the Tomatoes
Pour in crushed tomatoes and season with salt and pepper. Simmer for 5–7 minutes, allowing the sauce to thicken slightly and deepen in flavor. - Add the Beans
Stir in the drained beans and let them simmer in the sauce for 5 more minutes, so they soak up all the smoky goodness. - Make Egg Wells
Using a spoon, create small wells in the bean mixture. Crack one egg into each well. Cover the skillet with a lid and let the eggs cook for 6–8 minutes, or until the whites are set but the yolks are still soft. - Serve Warm
Finish with a drizzle of olive oil and a sprinkle of chopped parsley or chili flakes. Serve straight from the pan!
🍽️ Serving Suggestions
- Serve with warm crusty bread or grilled sourdough for dipping.
- Add a sprinkle of feta or Manchego cheese for creamy contrast.
- Pair with a light green salad or roasted potatoes.
- Want it heartier? Add chorizo or roasted red peppers to the bean base.
🧊 Storage & Reheating Tips
Refrigeration
Store leftovers in an airtight container for up to 3 days. The eggs may firm up slightly, but the flavor deepens beautifully.
Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce.
Freezing
Freeze the beans and sauce without the eggs for up to 2 months. When ready to serve, thaw and reheat the base, then add fresh eggs and cook as directed.
📝 Final Thoughts
This Spanish Beans & Eggs skillet is rustic, deeply flavorful, and ready in under 30 minutes. Whether you’re feeding a family, brunch crowd, or just yourself on a quiet Sunday, this dish delivers comfort, ease, and bold Mediterranean flavor.
It’s hearty without being heavy and nourishing without any fuss. I’d love to know how you make it your own—leave a comment or share your twist!
Print
Spanish Beans & Eggs – A Smoky, Hearty Skillet for Any Time of Day
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A rustic, smoky one-pan dish with creamy beans, rich tomato sauce, and soft-baked eggs—perfect for breakfast, brunch, or dinner.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp smoked paprika
1 can (14 oz) crushed tomatoes
2 cans (15 oz) cannellini or butter beans, drained
Salt and pepper, to taste
4 large eggs
Optional: parsley, chili flakes, crusty bread
Instructions
Heat olive oil in skillet. Add onion and cook 5 min until soft. Stir in garlic and paprika; cook 30 sec.
Add crushed tomatoes. Simmer 5–7 minutes until thickened.
Stir in beans and simmer 5 more minutes.
Make 4 small wells in sauce, crack in eggs. Cover and cook 6–8 minutes, or until eggs are just set.
Serve warm with parsley and bread.
Nutrition
- Serving Size: 4 servings
- Calories: 320
- Carbohydrates: 32g
- Fiber: 10g
❓ FAQ
Can I use a different kind of beans?
Yes! Chickpeas, navy beans, or pinto beans all work well.
How do I make it spicier?
Add a pinch of cayenne or sauté a diced chili with the onion.
Can I make it vegan?
Absolutely. Skip the eggs or replace with tofu scramble or vegan egg alternatives.