Fried Beans with Eggs | The Most UNDERRATED Breakfast Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Drain and rinse the beans, shake off excess water, finely grate the tomatoes, finely chop the onion, roughly chop the garlic, and cut the zucchini into small pieces.
2. Fill a saucepan with 7.5 cm (3 inches) of water, add the vinegar and heat over medium-high heat.
3. Heat the olive oil in a large frying pan over medium heat.
4. When the oil is hot, add the onion and garlic and stir constantly. After 3 to 4 minutes, when the onion is translucent, add the paprika and cumin and stir quickly.
5. Add the grated tomato and stir, then let it simmer without stirring until thickened, about 5 minutes.
6. Add the zucchini and stir constantly for about 3 minutes until lightly sautéed.
7. Add the drained beans, season with salt and pepper, and stir every 1 to 2 minutes so they sauté evenly for about 15 minutes, until golden.
8. Reduce the saucepan heat to low-medium so the water barely simmers. Crack each egg into its own bowl.
9. Using a whisk, create a whirlpool in the water, slide in one egg and cook 3 to 4 minutes, until the whites are set but the yolk is still creamy. Lift out and drain on paper towels. Poach the remaining eggs the same way, then season them with salt and pepper.
10. Remove the beans from the heat, divide among serving dishes, top each with a poached egg and chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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