Tomato & White Bean Breakfast Skillet
White beans simmered in a paprika tomato sauce with two eggs cooked on top. A hearty breakfast made in one skillet.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
White beans turn a small tomato skillet into a filling breakfast. A spoonful of tomato paste gives the sauce depth without needing a long simmer.
The eggs finish under a lid. Make two shallow wells so the whites spread into a thin layer and cook evenly; a deep hole can leave a pocket of uncooked white near the yolk.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 1/4 tsp fine salt, plus more to taste
- 2 large eggs
- 2 tbsp chopped parsley
- 2 slices crusty bread, to serve
How to make it
Warm the olive oil in a 10-inch skillet over medium heat. Add the onion and cook for 5 minutes, stirring, until softened.
Add the garlic, tomato paste and smoked paprika. Stir for 1 minute so the paste darkens slightly without scorching.
Add the crushed tomatoes, drained beans, salt and 1/4 cup water. Simmer for 7–8 minutes, stirring occasionally, until thick enough to hold a shallow well.
Lower the heat. Make two wide, shallow wells and crack an egg into each one. Cover with a lid.
Cook gently for 5–7 minutes, checking as needed, until the whites and yolks are set. If the sauce sticks before the eggs are ready, add a splash of water around the edge.
Sprinkle with parsley and serve with bread for scooping up the sauce.
Kitchen notes & substitutions
Use a wide pan
A wide skillet keeps the bean layer shallow so the eggs can cook gently without a long wait.
Watch the sauce thickness
It should look like a loose stew before adding the eggs. Add a tablespoon of water if it has reduced to a paste.
Make a dairy-free breakfast
The recipe contains no dairy as written; check the bread ingredients if that matters to you.
Storage & making ahead
The bean and tomato base can be refrigerated for up to 3 days. Reheat it thoroughly and cook fresh eggs on top when serving.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use butter beans?
Yes. A drained can of butter beans works in place of cannellini; stir gently so the larger beans stay intact.
Can I make it without eggs?
Yes. Warm the beans fully, finish with parsley and serve on toast. The sauce does not need any other change.
Tomato & White Bean Breakfast Skillet
White beans simmered in a paprika tomato sauce with two eggs cooked on top. A hearty breakfast made in one skillet.
Ingredients
Instructions
- Warm the olive oil in a 10-inch skillet over medium heat. Add the onion and cook for 5 minutes, stirring, until softened.
- Add the garlic, tomato paste and smoked paprika. Stir for 1 minute so the paste darkens slightly without scorching.
- Add the crushed tomatoes, drained beans, salt and 1/4 cup water. Simmer for 7–8 minutes, stirring occasionally, until thick enough to hold a shallow well.
- Lower the heat. Make two wide, shallow wells and crack an egg into each one. Cover with a lid.
- Cook gently for 5–7 minutes, checking as needed, until the whites and yolks are set. If the sauce sticks before the eggs are ready, add a splash of water around the edge.
- Sprinkle with parsley and serve with bread for scooping up the sauce.
Sample recipe, not yet kitchen-tested. Image illustrative.
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