Description
A flavorful and satisfying breakfast featuring creamy white beans simmered with chipotle and tomato paste, topped with perfectly cooked eggs and tangy pickled red onions. This hearty dish is easy to prepare and perfect for a comforting morning meal.
Ingredients
Scale
Pickled Onion
- 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)
Other
- 2 large eggs
- A handful of minced cilantro
Instructions
- Prep the onion: Thinly slice ¼ of the red onion into half-moons and set aside for pickling. Finely dice the remaining ¾ of the red onion to use in the bean mixture.
- Pickle the onion: Place the sliced red onion in a small Ziploc bag with the juice of one lime, salt, and pepper. Seal the bag and shake to coat the onions evenly. Let them sit for at least 20 minutes, preferably 30, shaking occasionally to develop flavor.
- Sauté the aromatics: Heat 3 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and starting to turn golden. Add the diced red onion, season with salt and pepper, and cook for 6 to 8 minutes until softened and translucent.
- Cook the pastes: Stir in the tomato paste and chopped chipotle pepper. Continue to sauté for about 3 minutes until the paste darkens to a rich brick red color and begins to stick to the pan, intensifying the flavors.
- Simmer the beans: Add the drained white beans and 1 cup of water to the skillet. Stir to combine and bring to a boil. Reduce heat to medium-low and let it simmer for 6 to 8 minutes to meld the flavors. Season with salt, black pepper, and white sugar if desired to balance acidity.
- Cook the eggs: Using a wooden spoon, make two wells in the bean mixture. Crack an 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 cooked to your preference.
- Serve: Divide the beans and eggs between two bowls. Top each serving with the pickled onions and a sprinkling of fresh cilantro. Serve immediately, optionally with warm corn tortillas, pita bread, or buttered toast.
Notes
- Adjust the chipotle pepper amount to control the heat level of the dish.
- Pickling the onions adds a bright, tangy contrast that lifts the savory bean mixture.
- For a vegan version, omit the eggs and serve with additional sautéed vegetables or avocado.
- You can prepare the pickled onions ahead of time and refrigerate for up to 2 days.
- Serve with bread or tortillas to make it a complete breakfast meal.
