Spanish Beans & Eggs

Ingredients

• 2 tbsp extra virgin olive oil (30 ml)
• 20 oz canned white beans (2 1/2 cups / 400 grams)
• 4 cage-free organic eggs
• 4 cloves garlic, thinly sliced
• 1/2 onion, finely diced
• 15 oz can diced tomatoes (410 grams)
• 1 tsp sweet smoked Spanish paprika (2.3 grams)
• 1 tbsp freshly chopped parsley (3.8 grams)
• 2 tbsp freshly chopped chives (6 grams)
• Sea salt, to taste
• Black pepper, to taste

Instructions

1. Prep Ingredients: Rinse the canned white beans under cold running water. Thinly slice the garlic, finely dice the onion, and crack the eggs into individual bowls.

2. Sauté Vegetables: Heat a large frying pan over medium heat and add 2 tbsp extra virgin olive oil. After 2 minutes, add the garlic and onion. Cook for 3 minutes, stirring occasionally.

3. Add Spices & Tomatoes: Add 1 tsp sweet smoked paprika and stir for 30 seconds. Then, add the diced tomatoes, parsley, and 1 tbsp of the chopped chives. Stir until combined and cook for 2 minutes.

4. Add White Beans: Add the rinsed white beans and season with sea salt and black pepper. Stir to combine and let it simmer for about 3 minutes.

5. Cook the Eggs: Create four small pockets in the skillet and gently pour each egg into a pocket. Lightly season the eggs with sea salt and black pepper. Cover the pan with a lid.

6. Finish Cooking: Cook for 2 minutes with the lid on. Then, uncover and cook for another 2-4 minutes, or until the egg whites are set, but the yolks remain creamy.

7. Garnish and Serve: Once the eggs are done, remove the pan from heat and sprinkle with freshly chopped chives. Serve immediately and enjoy!

Notes

• For a creamier texture: You can cook the eggs longer if you prefer fully cooked yolks.
• Customization: Feel free to add other herbs or spices depending on your preferences.