If you are searching for a dish that brings together a comforting blend of flavors with a little zing and a lot of heart, look no further than this Breakfast Beans and Eggs with Pickled Red Onion Recipe. This delightful breakfast favorite marries creamy white beans cooked in a smoky, spiced tomato sauce with perfectly poached eggs nestled right in the skillet, all crowned with vibrantly tangy pickled red onions. Every bite is a celebration of textures and tastes—from the softness of the beans and eggs to the brightness the pickled onions bring. This recipe has become one of my absolute go-tos for a morning meal that feels special but is wonderfully easy to prepare.
Ingredients You’ll Need
The beauty of this Breakfast Beans and Eggs with Pickled Red Onion Recipe lies in its simple, vibrant ingredients. Each component plays a crucial role—whether it’s lending richness, acidity, or texture—to build a breakfast that feels both nourishing and indulgent.
- Red onion: Divided into thin slices for pickling and finely diced for cooking, it offers sweetness and a sharp tang.
- Lime juice: Adds a bright, citrusy note that livens up the pickled onions.
- Salt and black pepper: Essential seasonings to balance and enhance flavors throughout the dish.
- Extra-virgin olive oil: Provides a silky base for sautéing garlic and onions, enriching every bite.
- Garlic cloves: Finely minced to infuse a deep aromatic foundation into the beans.
- Tomato paste: Brings a concentrated, earthy tomato flavor that deepens as it cooks.
- Chipotle pepper in adobo sauce: Adds smoky heat and subtle complexity without overwhelming the dish.
- White beans (cannellini or great northern): Drained and rinsed, they offer creamy texture and protein-packed goodness.
- Water: Used to simmer the beans, creating a luscious sauce around the eggs.
- White sugar (optional): Balances acidity for a perfectly rounded flavor profile.
- Large eggs: Cooked gently atop the beans for rich creaminess and satisfying protein.
- Fresh cilantro: Minced and sprinkled at the end to add freshness and a pop of color.
How to Make Breakfast Beans and Eggs with Pickled Red Onion Recipe
Step 1: Prep and Pickle the Onion
Begin by dividing the red onion into two portions: thinly sliced half-moons for pickling and finely diced pieces for cooking. Toss the sliced onion in fresh lime juice, salt, and pepper within a sealed bag, and let it rest. This simple pickling process develops a bright, tangy flavor that will beautifully contrast the richness of the beans and eggs.
Step 2: Sauté Garlic and Onion Aromatics
In a medium skillet, gently heat the olive oil over medium heat. Add the minced garlic first to coax out its aroma without burning, then introduce the diced onions. Season with salt and pepper, cooking until the onion softens and becomes translucent. This slow sauté builds a flavorful foundation for the dish, ensuring every bite is rich with sweet, garlicky goodness.
Step 3: Incorporate Tomato Paste and Chipotle
Stir in the tomato paste along with the chopped chipotle pepper, allowing the mixture to cook down until it darkens into a deep brick red hue and sticks slightly to the pan. This step intensifies the flavor, layering smoky heat and savory depth that will give the beans a wonderful complexity.
Step 4: Simmer the Beans
Add the rinsed white beans with a cup of water to the skillet. Bring it up to a boil, then reduce to a gentle simmer, letting the beans soak in the smoky, spicy sauce for 6 to 8 minutes. Taste and adjust the seasoning with salt, pepper, and a touch of sugar if you want to tame acidity. The result is a creamy, flavorful base perfect for the eggs to rest in.
Step 5: Cook the Eggs
Make two wells in the simmering bean mixture and crack one egg into each well. Cover the skillet and let the eggs cook gently for about 3 to 5 minutes until the whites are just set but yolks remain luxuriously runny. This gentle poaching method ensures the eggs complement the beans perfectly without drying out or overcooking.
Step 6: Plate and Top with Pickled Onions and Cilantro
Divide the beans and eggs into bowls, then crown each serving with the tangy pickled red onions and a generous sprinkle of fresh cilantro. The pickled onions add vibrancy while cilantro freshens and enlivens the entire dish. Serve immediately for the best texture and taste experience.
How to Serve Breakfast Beans and Eggs with Pickled Red Onion Recipe
Garnishes
Beyond the bright pickled red onion and fresh cilantro, a dusting of smoked paprika or crumbled feta can add delightful contrasts. Consider a drizzle of high-quality extra-virgin olive oil or a squeeze of extra lime juice for punchy brightness right before serving.
Side Dishes
This dish sings best with warm corn tortillas for scooping, buttered toast for mopping up the sauce, or even a side of creamy avocado slices. The sides should add texture and mildness to balance the spicy, smoky beans and eggs.
Creative Ways to Present
For a brunch-worthy presentation, serve the beans and eggs in individual cast-iron skillets or rustic ramekins, letting guests dig in directly. Layering with crispy chorizo or sautéed greens on the side can elevate the dish without overshadowing its essential flavors. Play with toppings like toasted pepitas or a dollop of cooling Greek yogurt to create extra layers of interest.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover beans and eggs in an airtight container for up to 2 days. For best results, keep the pickled onions separate to maintain their crispness and brightness.
Freezing
The bean mixture freezes well on its own—store it in a freezer-safe container for up to 3 months. Avoid freezing the eggs after cooking, as their texture can suffer when thawed.
Reheating
Rewarm the beans gently on the stovetop, stirring occasionally and adding a splash of water if the sauce thickens. For eggs, crack fresh ones on top and cook just before serving for the best texture.
FAQs
Can I use other types of beans for this recipe?
Absolutely! While cannellini or great northern beans are ideal for their creamy texture, navy beans or even chickpeas can be delicious alternatives that bring their own character to the dish.
How spicy is the chipotle pepper in this recipe?
The chipotle adds a smoky warmth rather than overwhelming heat. Removing the seeds tones down spiciness, making the dish approachable yet flavor-packed. You can adjust the amount based on your spice tolerance.
Is this dish suitable for meal prepping?
Yes, the bean mixture can be made ahead and stored in the fridge or freezer. Keep eggs and pickled onion separate and assemble fresh to retain their ideal textures and flavors.
What can I substitute for fresh cilantro if I don’t like it?
Fresh parsley is a good substitute that offers leafy brightness without cilantro’s distinctive flavor. Chopped green onions or chives can also add a delicate herbaceous touch.
Can I make this recipe vegan?
To make it vegan, simply omit the eggs or replace them with tofu scramble or a plant-based egg substitute. The beans and pickled onions themselves are already vegan-friendly and satisfying on their own.
Final Thoughts
This Breakfast Beans and Eggs with Pickled Red Onion Recipe is one of those comforting, soul-satisfying dishes that feels like a warm hug on a plate. It’s perfect for mornings when you want something a little special without hours in the kitchen. I hope you’ll give it a try and discover just how much joy a simple skillet can bring to your breakfast table.
Print
Breakfast Beans and Eggs with Pickled Red Onion Recipe
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
A hearty and flavorful breakfast of creamy white beans simmered with aromatic garlic, red onion, tomato paste, and smoky chipotle pepper, topped with perfectly cooked eggs and tangy pickled onions. This savory dish combines rich textures and bright citrus notes, ideal for a nutritious morning meal served with warm tortillas or toast.
Ingredients
Pickled Onion
- 1 red onion (¼ thinly sliced into half-moons)
- 1 lime (juiced)
- Salt, to taste
- 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 (cannellini or great northern), drained and rinsed
- 1 cup water
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon white sugar (optional)
Eggs and Garnish
- 2 large eggs
- A handful of minced cilantro
Instructions
- Prep the onion: Thinly slice ¼ of the red onion into half-moons and finely dice the remaining ¾ for the bean mixture.
- Pickle the onion: In a small Ziploc bag, combine the half-moon onion slices with the lime juice, salt, and pepper. Seal and shake the bag to coat the onions. Let them sit for at least 20 minutes, preferably 30, shaking occasionally to develop flavor.
- Sauté the aromatics: Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant and golden. Add the diced red onion, season with salt and pepper, and cook for 6–8 minutes until soft and translucent.
- Cook the pastes: Stir in the tomato paste and chopped chipotle pepper. Sauté for about 3 minutes until the paste darkens to a rich brick red and begins sticking to the pan.
- Simmer the beans: Add the drained white beans and water. Stir well and bring to a boil. Reduce heat to medium-low and simmer for 6–8 minutes to meld flavors. Taste and season with salt, pepper, and optional sugar.
- Cook the eggs: Create two wells in the bean mixture using a wooden spoon. Crack an egg into each well. Cover the skillet and simmer for 3–5 minutes until egg whites are set and yolks reach desired doneness.
- Serve: Divide the beans and eggs into two bowls. Top each with pickled onions and fresh cilantro. Serve immediately, optionally accompanied by warm corn tortillas, pita, or buttered toast.
Notes
- Pickling the onions with lime juice adds a refreshing tang that balances the smoky beans.
- For firmer egg yolks, cook a little longer during the covered simmer step.
- Optional sugar helps balance acidity but can be omitted for a savory profile.
- Great served with warm corn tortillas, pita bread, or toast for a complete breakfast.
- Chipotle pepper can be adjusted or omitted for milder heat.
