A rustic, smoky one-pan dish with creamy beans, rich tomato sauce, and soft-baked eggs—perfect for breakfast, brunch, or dinner.

Scale

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

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.