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Breakfast Skillet with Spicy Beans

This healthy breakfast skillet is loaded with spicy beans and runny eggs. It's such an easy and delicious brunch perfect served with crusty bread.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 184kcal
Author Amy Fulwood

Ingredients

  • Olive Oil
  • Salt and Pepper
  • 1 Red Onion chopped
  • 4 cloves Garlic crushed
  • 1 Red Chilli deseeded and chopped
  • 1 400g tin Chopped Tomatoes
  • 1 tbsp Smoked Paprika
  • 1/2 tbsp Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Dried Coriander
  • 1 400g tin White Beans drained and rinsed
  • 4 Eggs
  • Small bunch Fresh Coriander chopped
  • Crusty Bread to serve

Instructions

  • Heat a drizzle of olive oil over a medium heat and add the onion and a sprinkling of salt and pepper, cook for a couple of minutes then add the garlic and chilli. Cook for another 5-10 minutes until everything is softened.
  • Add the spices and stir to coat then pour in the chopped tomatoes. Bring to a simmer and cook for 5-10 minutes until thickened slightly, stir in the beans.
  • Using a wooden spoon make 4 wells in the mixture and crack an egg into each. Put a lid on the pan and leave to cook for 10 minutes or until the eggs reach the required level of doneness. Serve sprinkled with coriander and with some crusty bread.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 184kcal | Carbohydrates: 13g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 137mg | Potassium: 405mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2415IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 4mg