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–+ servings
Black skillet with cooked beans and sunny side up eggs with a tortilla at the side and a white plate with the eggs and beans and spinach leaves beside it.
5 from 2 ratings

Eggs and Beans Brunch Skillet

Yield: 2 servings
Prep: 5 minutes
Cook: 15 minutes
Author: Amina Al-Saigh
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Ingredients
 

  • 4 eggs
  • 1/2 onion
  • 2 cloves garlic, crushed
  • 540 ml cannellini beans, 1 can
  • 2 tablespoons vegetable oil
  • 398 ml diced tomato (canned) with juice, 1/2 can
  • 2 cups spinach , fresh, chopped
  • 1/2 teaspoon salt, or to taste
  • freshly ground pepper, to taste

Instructions
 

  • Start by finely dicing the onion and cooking in a pan on medium heat with the vegetable oil, for approximately 5 minutes until soft. Add the crushed garlic
  • Drain and wash the beans and add them to the pan. Cook for 5 minutes, and season with salt and pepper
  • Add the tomato with juices and continue to cook for a few minutes. Add the chopped spinach. Taste mixture and adjust for seasoning
  • Make four wells and crack the eggs. Cook uncovered for 2-3 minutes. Cover for 30 seconds to 1 minute (avoid overcooking your egg yolks so keep an eye!)
  • Crack freshly ground pepper on top and season the yolks with salt. Serve with your favorite bread and enjoy!
Serving: 1serving, Calories: 450kcal, Carbohydrates: 44g, Protein: 25g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 327mg, Sodium: 1460mg, Potassium: 721mg, Fiber: 13g, Sugar: 6g, Vitamin A: 3525IU, Vitamin C: 30mg, Calcium: 276mg, Iron: 9mg
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