Spanish Pinto Beans and Eggs | Healthy & Delicious One-Pan Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. After a couple of minutes, add the chopped onion, garlic and bell pepper. Stir, then keep stirring about every minute so everything sautés evenly.
3. After about 5 minutes, when the vegetables are lightly sautéed, add the vinegar, paprika, oregano and cumin and stir. Add the grated tomatoes, season with salt and pepper, and simmer for a few minutes.
4. When the grated tomatoes have slightly thickened, about 4 minutes, add the drained and rinsed pinto beans and the vegetable broth. Raise the heat to high and stir gently.
5. When it comes to a boil, cover the pan, lower the heat to low and simmer for 5 to 10 minutes until the liquid has slightly reduced.
6. Remove the lid, crack the eggs evenly over the beans, season them lightly with salt and pepper, cover again and simmer for 3 to 5 more minutes until the egg whites are set but the yolks are still slightly creamy.
7. Remove from the heat and serve straight from the pan, topped with chopped parsley.

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

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