Beans and Eggs with Chipotle (Printable Version)
Creamy beans simmered in smoky chipotle tomato sauce, topped with tender poached eggs and fresh pickled onions.
# Ingredients Required:
→ Base
01 -
1 medium red onion, finely diced
02 -
3 cloves garlic, minced
03 -
30 ml extra-virgin olive oil
→ Sauce
04 -
30 g tomato paste
05 -
1 medium chipotle pepper in adobo sauce, chopped
→ Beans
06 -
480 ml (2 cups) white beans, drained and rinsed
07 -
240 ml water
→ Cooking
08 -
4 large eggs
→ Finishing Touches
09 -
1 medium lime, juiced
10 -
15 g (1/4 cup) minced fresh cilantro
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
5 g (1 teaspoon) white sugar
# Guide to Cooking:
01 -
Thinly slice a quarter of the red onion and combine with lime juice, salt, and pepper in a resealable bag. Marinate for at least 20 minutes to develop flavor.
02 -
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Stir in the remaining diced onion and cook until translucent, about 6 to 8 minutes.
03 -
Add tomato paste and chopped chipotle pepper to the skillet and cook, stirring frequently, until caramelized, approximately 3 minutes.
04 -
Incorporate drained white beans and water into the skillet. Bring to a boil, reduce heat, and simmer gently for 6 to 8 minutes to meld flavors.
05 -
Create four wells in the bean mixture and carefully crack an egg into each. Cover the skillet and cook until egg whites are set but yolks remain runny, about 3 to 5 minutes.
06 -
Spoon the beans and eggs into serving bowls. Top with pickled onions and minced cilantro. Serve immediately while warm.
# Extra Suggestions:
01 -
Thinly slicing and pickling onions adds brightness and a subtle acidity that balances the smoky heat of chipotle.