Spanish Eggs with Beans and Chorizo | EASY 20 Minute One-Pan Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Heat 3 tbsp olive oil in a large frying pan over medium heat.
2. Cut the chorizo into bite-sized pieces.
3. Fry the chorizo for about 1 minute until lightly sautéed, then set it aside.
4. In the same pan on the same heat, cook the chopped onion and garlic, stirring constantly, for about 4 minutes until lightly sautéed.
5. Stir in the paprika and cumin briefly, then add the diced tomatoes and chicken broth, mix, and simmer.
6. Meanwhile, drain the butter beans and rinse them under water.
7. After the tomatoes have simmered for 5 minutes, add the drained beans and the chorizo, season with salt and pepper, and mix well.
8. Make small pockets in the mixture and crack in the eggs, spacing them evenly. Season the eggs with salt and pepper, cover, lower to low-medium heat and simmer for 5 minutes, or until the whites are set and the yolks are still slightly creamy.
9. Serve straight from the pan, garnished with parsley.

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

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