Ingredients
For the Pickled Onions
- 1 red onion (¼ thinly sliced into half-moons, ¾ finely diced; divided use)
- 1 lime (juiced)
- Salt and black pepper, to taste
For the Beans and Sauce
- 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)
For the Eggs
- 2 large eggs
For Garnish
- 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 for the bean mixture.
- Pickle the onion: In a small Ziploc bag, combine the half-moon red onion slices with the juice of 1 lime, salt, and pepper. Seal the bag and shake it a few times to coat the onions in the lime juice. Let sit for at least 20 minutes, preferably 30 minutes, to develop flavor, shaking occasionally.
- Saute the aromatics: Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until aromatic and just beginning to turn golden. Add the diced red onion, season with salt and pepper, and cook for 6–8 minutes until softened and translucent.
- Cook the pastes: Stir in the tomato paste and chopped chipotle pepper, and sauté for about 3 minutes until the paste darkens to a rich brick red and starts to stick to the pan.
- Simmer the beans: Add the drained white beans and water. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer for 6–8 minutes so the flavors meld. Taste and season with salt, pepper, and sugar as desired.
- Cook the eggs: Use a wooden spoon to make two wells in the bean mixture. Crack an egg into each well. Cover the skillet and simmer for 3–5 minutes, or until the egg whites are set but the yolks remain runny or at your preferred doneness.
- Serve: Divide the savory beans and eggs between two bowls. Top each serving with pickled onions and a sprinkle of fresh cilantro. Serve immediately, optionally with warm corn tortillas, pita, or buttered toast.
Notes
- You can use any variety of white beans, such as cannellini or great northern, for a creamy texture.
- Poaching eggs directly in the beans saves time and infuses them with extra flavor. For a twist, try topping the beans with crispy fried or soft-boiled eggs instead.
- To achieve runny yolks, remove the skillet from heat as soon as the egg whites turn opaque and the yolks still have a jiggle.
- This dish pairs beautifully with warm corn tortillas, pita, or a slice of crusty buttered toast.
- The pickled onions can be made ahead for a bolder flavor.
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: One Pot & One Pan
- Cuisine: Mexican-inspired, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 288
- Sugar: 4.5g
- Sodium: 141mg
- Fat: 13.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0.01g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 12.5g
- Cholesterol: 93mg