Breakfast Beans and Eggs Recipe

If you’re searching for a warm, cozy breakfast that truly delivers comfort and flavor, look no further than these Breakfast Beans and Eggs. Imagine creamy white beans simmered with just the right kick of chipotle, tucked beneath runny eggs, and finished with a punch of citrusy pickled onion and fresh cilantro. It’s an inviting bowl that’s hearty enough for a chilly morning, but lively with color and zing to brighten any day. Whether you’re feeding yourself or sharing with someone special, this dish turns a handful of everyday ingredients into an eye-opening delight.

Ingredients You’ll Need

Gathering your ingredients for Breakfast Beans and Eggs is quick and easy, which means all the flavor comes from simple, thoughtful additions. Each element has a role to play, from the smoky chipotle to the fresh pop of lime juice — you don’t need a long grocery list to make breakfast feel special.

• Red onion: Divided and prepped two ways, bringing sharpness and bite when pickled, plus a sweet base flavor when sautéed.
• Lime: Adds tang and brightness, especially to the quick-pickled onions.
• Salt and black pepper: Essential for seasoning at every step, enhancing every ingredient’s best qualities.
• Extra-virgin olive oil: Lends richness to the beans and helps soften the onions and garlic perfectly.
• Garlic cloves: Four cloves bring a punchy aromatic base that pairs beautifully with the beans and tomato paste.
• Tomato paste: Sweet, concentrated tomato flavor deepens the whole dish; caramelizing brings out its best.
• Chipotle pepper in adobo: Brings smoky, spicy depth — start with one and add more to taste if you like it extra fiery.
• Canned white beans: Cannellini or great northern beans both work, providing a creamy, hearty base that soaks up all the flavors.
• Water: Helps the beans cook to the right saucy consistency.
• White sugar (optional): A tiny bit balances the acidity of tomatoes and the heat of chipotle, but feel free to skip if you prefer savory-only!
• Eggs: The star of the show, poached right in the simmering beans for a fuss-free finish.
• Cilantro: Fresh and vibrant, a sprinkle on top brings a pop of color and herbal brightness.

How to Make Breakfast Beans and Eggs

Step 1: Prep and Quick-Pickle the Onion

Start by prepping your red onion: thinly slice one-quarter of it into beautiful half-moon slivers. The rest gets diced finely. Next, toss those half-moon slices into a small Ziploc bag, squeeze in the juice of a full lime, and sprinkle in a little salt and pepper. Give the bag a good shake so the lime juices fully coat everything. Let this sit while you cook — a quick pickle that transforms with just a 20-30 minute rest.

Step 2: Sauté Aromatics

Heat up three tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add in your finely minced garlic and cook for just a minute or two, stirring gently. You want the garlic to become fragrant and just slightly golden, not browned. Then in goes your diced onion — don’t rush this step. Sauté until it turns soft, sweet, and translucent (about 6-8 minutes), seasoning with salt and black pepper as you go.

Step 3: Add Tomato & Chipotle Paste

Stir in the tomato paste and the finely chopped chipotle pepper. Keep sautéing for about 3 minutes, letting the paste caramelize and deepen to a rich brick-red hue. The transformation here is magical — the paste should begin to stick to the pan with a savory, roasted aroma wafting up.

Step 4: Simmer Beans

Now, pour in your drained and rinsed beans along with one cup of water. Scrape up any flavorful bits from the pan and bring everything to a gentle boil. Reduce the heat to medium-low and let the beans simmer for 6 to 8 minutes. Give everything a taste and adjust with more salt, pepper, and a sprinkle of sugar if you want just a touch of sweetness to balance the smoky heat.

Step 5: Poach the Eggs

Using a wooden spoon, make two little wells in the simmering beans. Crack an egg into each crater, cover the skillet, and let them cook for 3 to 5 minutes. The steam will gently set the egg whites while keeping the yolks beautifully runny (remove from heat just as the whites turn opaque for that dreamy, soft yolk).

Step 6: Serve with Quick-Pickled Onion and Cilantro

Spoon the saucy beans into bowls, making sure to nestle an egg in each serving. Scatter the bright pink pickled onions and a generous handful of minced cilantro over top. You’re ready to dig into your beautiful, flavorful Breakfast Beans and Eggs!

How to Serve Breakfast Beans and Eggs

Garnishes

The tangy pickled red onions and fresh cilantro aren’t just for show — they absolutely elevate Breakfast Beans and Eggs. For extra punch, try adding a dollop of Greek yogurt or a sprinkle of feta, or even a dash of hot sauce for more heat.

Side Dishes

Serve your bowl with slices of buttered toast, warm corn tortillas, or pillowy pita. The savory beans and runny yolks are just begging to be scooped up by something warm and pillowy on the side.

Creative Ways to Present

For brunch gatherings, serve Breakfast Beans and Eggs in individual ramekins or cute little skillets topped with vibrant garnishes. Or, pile the saucy beans onto toasted sourdough and crown with eggs for a hand-held open sandwich. This dish is as versatile as it is tasty!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover beans and eggs, store them in an airtight container in the fridge. The beans will keep beautifully for up to three days. Just avoid adding the garnishes until you’re ready to serve for the freshest flavor and texture.

Freezing

The bean mixture (without eggs) freezes very well. Simply let it cool completely, transfer to a freezer-safe bag or container, and freeze for up to two months. When ready to eat, thaw overnight in the fridge. For best results, cook the eggs fresh when you reheat the beans.

Reheating

Warm the beans gently in a saucepan over medium-low heat, adding a splash of water to loosen if needed. If you already have cooked eggs, reheat them briefly, covered, with the beans or quickly poach new eggs on top as the beans simmer.

FAQs

Can I use a different kind of bean?

Absolutely! While white beans like cannellini or great northern are classic for Breakfast Beans and Eggs, black beans or pinto beans are also delicious and add a slightly different texture and flavor.

Is this dish very spicy?

With just one chipotle in adobo, there’s a gentle smoky heat rather than outright spiciness. If you’re sensitive to spice, start with half a chipotle or skip it and add a dash of smoked paprika instead.

Can I double the recipe for a crowd?

Breakfast Beans and Eggs are easy to scale up. Just use a larger skillet and make more wells for extra eggs. You might need to add a little extra water as it simmers, depending on your pan size.

What’s the best way to get runny yolks?

Remove the pan from heat as soon as the whites set but the yolks are still slightly jiggly. If you prefer firmer yolks, simply let the eggs cook a minute or two longer.

Are there vegan or vegetarian options?

This recipe is perfectly vegetarian as written. For a vegan version, simply skip the eggs and finish with avocado or sautéed mushrooms — you’ll still have a hearty, flavorful Breakfast Beans and Eggs base!

Final Thoughts

If you’re in need of a bright, filling entrée that never fails to impress, make Breakfast Beans and Eggs your new go-to. It’s the kind of cheerful, balanced meal that feels both nourishing and a little bit special — I truly hope this becomes as treasured in your kitchen as it is in mine!

Print