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
Scale
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.
