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The gourmet's act of self-care: Comforting, from-scratch flavor-packed food
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by Karishma
These breakfast beans simmer in a smoky, spicy chipotle tomato sauce alongside delicately poached eggs. A topping of pickled red onion and fresh cilantro make this the ultimate breakfast treat!
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Kickstart your day with these spicy breakfast beans and eggs! This hearty breakfast recipe features tender beans and perfectly poached eggs cooked in a smoky chipotle tomato sauce. It's an easy, one-pan skillet meal that's well-balanced and satisfying.
Are you a sweet or savory breakfast person? For me, it's savory all the way! This dish is like a spicy version of British baked beans, and it's my ultimate comfort food. It's a great way to get more beans into your diet, especially if you're looking for more vegetarian protein options.
The savory, rich beans are cut beautifully by the pickled red onions and cilantro for some much-needed freshness. You can eat it as is, right out of the bowl, or serve it with some toasty sourdough or pita.
Table of ContentsHide
- Why You'll Love This Recipe
- Ingredient Notes
- How to Make Breakfast Beans and Eggs
- Top Tip
- Serving Suggestions
- Recipe FAQs
- Easy recipes you might like:
- Jump to Recipe Instructions
Why You'll Love This Recipe
Whether you're looking for a satisfying breakfast or a quick dinner idea, I highly recommend trying this recipe! Here's why:
- It's flavorful. The sauce is smoky, spicy, and tangy.
- It's filling. Soft poached eggs and creamy beans keep you full!
- It's convenient. It's pantry-friendly, easy, and straightforward.
For more tasty bean recipes, try my white bean risotto, chickpea soup, or brothy beans.
Ingredient Notes
- Aromatics: Fresh garlic and red onion help create a savory base for the spicy tomato sauce.
- Canned Beans: Use your favorite creamy white beans, such as navy beans, cannellini beans, or great northern beans. Don't use black beans, as they won't have the right creaminess. - can sub with green onion
- Eggs: I poach the eggs directly in the sauce to keep this dish as simple as possible. However, a crispy fried egg or soft-boiled egg would be delicious too!
- Chipotle Chiles: This ingredient is essential for this dish's spicy, smoky, sweet flavor. Look for a can of chipotle peppers in adobo sauce. Keep in mind, they can be quite spicy, so feel free to adjust the heat according to your preferences.
- Sugar: A touch of white sugar rounds out the flavors. You can also use brown sugar or maple syrup.
Need some ideas for your leftover chipotle chiles? Try my crispy bean and cheese tacos or chili for two.
For a full list of ingredients and quantities, please refer to the recipe card.
Variations
- Cherry Tomatoes: For a saucier dish, stir in a handful of cherry tomatoes when simmering the beans. It'll also add a nice pop of freshness.
- Herbs: Swap the cilantro for green onion or fresh mint.
- Vegan: For a vegan variation, omit the eggs.
How to Make Breakfast Beans and Eggs
Step 1 - Pickle the onions: Thinly slice about ¼ of the red onion and place in a Ziploc bag along with the juice of a lime.
Step 2 - Saute the aromatics. In a large skillet, saute olive oil with garlic and onions until softened over medium heat.
TIP: Marinating raw onions in acid (lime juice) is a form of quick pickling! It removes the 'raw' spicy flavor of the onion and offers a nice tang to the dish.
Step 3 - Add the tomato paste, followed by the chipotle pepper, and saute for a couple of minutes until nice and caramelized.
Step 4 - Simmer the beans: Over medium-high heat, add the water and beans, and bring to a boil. Reduce the heat and simmer for a few minutes.
Step 5 - Add the eggs: Season with sugar, salt, and black pepper. Using a wooden spoon, carve two small wells in the skillet, and crack the eggs.
Step 6 - Poach the eggs: Cover the pot and simmer for 3 - 5 minutes, or until the egg yolks are just cooked through. Divide amongst serving bowls, and top with pickled red onion and cilantro. Enjoy!
Top Tip
For nice, runny yolks, remove the pot from the heat just as the whites turn from translucent to opaque. Runnier yolks will still have a bit of a jiggle.
Serving Suggestions
- Serve these breakfast beans alongside a warm corn tortilla, pita, or buttered toast.
- For a bit of extra saltiness, garnish with a handful of crumbled feta cheese or cotija on top.
- Go full English breakfast, and serve these alongside some bacon, sausages, and toast!
Recipe FAQs
Help! My breakfast beans taste too sweet or tangy. How do I add more savory flavor?
For an easy fix, try adding a splash of soy sauce or Worcestershire sauce for umami.
What can I do with leftover chipotle chiles?
You can try my small batch chili for two, mix them with some mayo for a chipotle mayo, or freeze them for longer-term storage.
What can I do with leftover breakfast beans?
One of my favorite ways to use leftover beans is to make refried beans! Place the beans in a cast-iron skillet with a bit of oil, and cover with some water or stock. Simmer for a few minutes, then mash with a wooden spoon or potato masher to your desired consistency.
Easy recipes you might like:
- Carbone's Spicy Rigatoni Vodka Pasta (Copycat Recipe)
- Spicy Hot Jalapeno Artichoke Dip Recipe
- Spaghetti Arrabbiata (Spicy Tomato Pasta)
- Mushroom Bourguignon
Print RecipeSHOP INGREDIENTS
Breakfast Beans and Eggs
5 from 6 votes
11 comments
These breakfast beans simmer in a smoky, spicy chipotle tomato sauce alongside delicately poached eggs. A topping of pickled red onion and fresh cilantro make this the ultimate breakfast treat!
Yields: 2 servings
Author: Karishma Pradhan
Prep Time 8 minutes minutes
Cook Time 35 minutes minutes
Total Time 43 minutes minutes
Ingredients
- 1 red onion
- 1 lime
- Salt and black pepper
- 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 cup water
- 1 (15.5-ounce) can white beans, such as cannellini or great northern beans | drained and rinsed
- 1 teaspoon white sugar, optional
- 2 large eggs,
- A handful of minced cilantro, for garnish
Instructions
Prep the onion: Thinly slice ¼ of 1 red onion into half-moons. Finely dice the remaining ¾.
Pickle the onion: In a small Ziploc bag, add the half-moon slices of red onion. Squeeze the juice of 1 lime into the bag and season with salt and pepper. Seal the bag and shake it a few times to allow the juices to fully coat the onion.
Let sit for at least 20 minutes, preferably 30 minutes, before serving.
Saute the aromatics: Add 3 tablespoons extra-virgin olive oil and minced garlic to a medium skillet or frying pan.
Set over medium heat, and saute garlic until aromatic and very lightly golden in color, about 1 - 2 minutes.
Add diced red onion, and saute for 6 - 8 minutes, until softened and translucent. Season with salt and pepper.
Cook the pastes: Add 3 tablespoons tomato paste to the skillet, stirring to incorporate. Add the finely chopped chipotle pepper.
Saute for about 3 minutes until the paste caramelizes to a brick red color and begins to stick to the pan.
Simmer: Stir 1 (15.5-ounce) can white beans and 1 cup water into the skillet.
Bring to a boil, then simmer over medium-low heat for 6 - 8 minutes to allow the flavors to meld. Season once more with salt and pepper, and add 1 teaspoon white sugar if you want a bit of sweetness.
Cook the eggs: Using a wooden spoon, form two wells in the center of the pan and drop an egg into each hole. Cover the skillet and simmer for 3 - 5 minutes until the eggs are cooked through.
Serve: Spoon the beans and eggs into bowls and top with pickled red onion and a handful of minced cilantro on top. Serve immediately.
Video
Notes
Eggs: To keep the dish as simple as possible, I opt for poaching the eggs directly in the sauce. However, a crispy fried egg or soft-boiled egg would be delicious too!
TIP: For nice, runny yolks, remove the pot from the heat just as the whites turn from translucent to opaque. Runnier yolks will still have a bit of a jiggle.
Serving suggestions: Serve these breakfast beans alongside warm corn tortillas, pita, or buttered toast.
Nutrition
Calories: 576kcal | Carbohydrates: 64g | Protein: 25g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 282mg | Potassium: 1449mg | Fiber: 14g | Sugar: 9g | Vitamin A: 654IU | Vitamin C: 21mg | Calcium: 235mg | Iron: 9mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Welcome! I'm Karishma.
I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!
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Reader Interactions
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HunterAnglerForager
Karishma, it’s fabulous; we’ve long been Ful Mudammas eaters, but this is our new favorite breakfast recipe. I think we’ll experiment with some chili & garlic crisp in place of the chili adobo, too!
Reply
Karishma
So glad you love it! And I really like the idea of experimenting with chili crisp - do let me know how it turns out 🙂 I'll need to try Ful Mudammas some time too, sounds delicious!
Reply
your friend
the nutrition calculations are so misleading. I'd like to understand how you choose to calculate the nutritional values for your recipes. Just 3 tablespoons of extra virgin olive oil is 375 cal, 2 sunny side eggs are 140 cal, 15.5 oz of cannellini beans is 611 calories, white sugar 16 cal, chipotle in adobo 30 cal, 39 cal for tomato paste, 16 for the cloves, red onion 44 calories. This is 1271 calories... and if it serves two it sits at 636 calories. it is almost double advertised. I hope viewers (specifically calorie-conscious ones) get to this comment. This recipe concerning its nutritional values SERVES 4. NOT 2.
Reply
Karishma
Hi there - thanks for flagging the nutritional information and apologies for the issue. The information presented is an estimate that is calculated through an automated tool which, unfortunately, is not always 100% perfect. I just updated it as it originally incorrectly calculated the beans, hence the lower number. To obtain the most accurate representation of the nutritional information, I do recommend calculating it with the exact ingredients you use.
Reply
Do better
Why the insolence?
There are a lot of ways you could’ve communicated this and you chose the snootiest, thinking you could successfully park it under the guise of “helping the unsuspecting calorie conscious victims,” when it’s transparently about anonymously putting someone in their place for any number of unrelated reasons people like you leave your less-than-graceful comments as you patrol the web. The ol’ trusty “tsk tsk” and finger wag.
A simple “hey, sounds (or is) delicious, Karishma, nicely presented, and also you might want to double check your calorie stats,” would’ve been solid.
Maybe on your next internet recipe patrol shift?Reply
Linda Holub
Absolutely Delicious 😋Reply
Karishma
So glad you enjoyed! 🙂
Reply
L Smith
Looks so good. Thank you!
Reply
Karishma
Thanks so much!
Reply
Tess Beasley
Delicious and nice change from my usual breakfast!
Reply
Karishma Pradhan
Hi Tess,
I'm so happy to hear that! Thank you for trying out the recipe.
Reply
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