Mediterranean fishermen created this protein combo because eggs stayed fresh longer than meat on 3-week voyages.
Beans with Egg
Warm up your winter with a cozy bowl of Beans and Eggs! This hearty dish combines protein-packed beans with perfectly poached eggs, creating a satisfying meal that’s both nourishing and delicious. Drizzle with a hint of olive oil and sprinkle some fresh herbs for a delightful finish that will revive your spirits on the chilliest of days!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- a few leaves of cilantro, finely chopped
- 1 slice of ginger, cut very thin
- 1 small onion, finely chopped
- pepper
- pickled lemon skin, finely choppedoptionalyou can use regular lemon zest
🥛Dairy & Eggs(2)
- a few pieces of butter
- 1 egg
🫙Pantry Staples(2)
- 1 can of beans
- olive oil
🧂Spices & Seasonings(3)
- 1 touch of cumin
- 1 touch of oregano
- salt
👨🍳 Instructions
- 1
Heat a pan and add the white part of the onion, ginger, a pinch of salt, and a drizzle of extra virgin olive oil. Sauté until it starts to brown.
- 2
Add a touch of concentrated tomato and continue sautéing until everything is well toasted.
- 3
Add the beans and a bit of broth, cook for one minute, then add a touch of cumin, oregano, and a few pieces of butter. Stir well.
- 4
When the beans are dry, place an egg on top and cover the pan.
- 5
While the egg cooks, finely chop the pickled lemon skin, cilantro leaves, and the green part of the onion. Mix them in a bowl with a pinch of salt and a good drizzle of extra virgin olive oil.
- 6
Remove the pan from heat and pour everything on top, finishing with a touch of pepper.
💡 Pro Tips
- ✓Cook the egg to 145°F internal temperature (about 3-4 minutes covered) so the white sets completely while keeping the yolk jammy for mixing with beans.timing145°F, 3-4 minutes
- ✓Toast the tomato concentrate for 30-45 seconds until it darkens by one shade - this caramelizes sugars and eliminates raw acidity that would compete with bean earthiness.technique30-45 seconds
- ✓Add butter to beans when they're at 185-190°F (sizzling but not violently bubbling) so it emulsifies into a glossy coating rather than separating into oil pools.technique185-190°F
- ✓Salt the herb mixture 2-3 minutes before serving to draw out cellular moisture and create a more concentrated flavor paste that won't dilute the dish.timing2-3 minutes
- ✓Use a 2:1 ratio of cilantro to pickled lemon skin because the lemon's concentrated salinity and acidity will overpower the delicate cilantro oils at higher ratios.ingredient2:1 ratio
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Mediterranean fishermen created this protein combo because eggs stayed fresh longer than meat on 3-week voyages.
Beans with Egg
Warm up your winter with a cozy bowl of Beans and Eggs! This hearty dish combines protein-packed beans with perfectly poached eggs, creating a satisfying meal that’s both nourishing and delicious. Drizzle with a hint of olive oil and sprinkle some fresh herbs for a delightful finish that will revive your spirits on the chilliest of days!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- a few leaves of cilantro, finely chopped
- 1 slice of ginger, cut very thin
- 1 small onion, finely chopped
- pepper
- pickled lemon skin, finely choppedoptionalyou can use regular lemon zest
🥛Dairy & Eggs(2)
- a few pieces of butter
- 1 egg
🫙Pantry Staples(2)
- 1 can of beans
- olive oil
🧂Spices & Seasonings(3)
- 1 touch of cumin
- 1 touch of oregano
- salt
👨🍳 Instructions
- 1
Heat a pan and add the white part of the onion, ginger, a pinch of salt, and a drizzle of extra virgin olive oil. Sauté until it starts to brown.
- 2
Add a touch of concentrated tomato and continue sautéing until everything is well toasted.
- 3
Add the beans and a bit of broth, cook for one minute, then add a touch of cumin, oregano, and a few pieces of butter. Stir well.
- 4
When the beans are dry, place an egg on top and cover the pan.
- 5
While the egg cooks, finely chop the pickled lemon skin, cilantro leaves, and the green part of the onion. Mix them in a bowl with a pinch of salt and a good drizzle of extra virgin olive oil.
- 6
Remove the pan from heat and pour everything on top, finishing with a touch of pepper.
💡 Pro Tips
- ✓Cook the egg to 145°F internal temperature (about 3-4 minutes covered) so the white sets completely while keeping the yolk jammy for mixing with beans.timing145°F, 3-4 minutes
- ✓Toast the tomato concentrate for 30-45 seconds until it darkens by one shade - this caramelizes sugars and eliminates raw acidity that would compete with bean earthiness.technique30-45 seconds
- ✓Add butter to beans when they're at 185-190°F (sizzling but not violently bubbling) so it emulsifies into a glossy coating rather than separating into oil pools.technique185-190°F
- ✓Salt the herb mixture 2-3 minutes before serving to draw out cellular moisture and create a more concentrated flavor paste that won't dilute the dish.timing2-3 minutes
- ✓Use a 2:1 ratio of cilantro to pickled lemon skin because the lemon's concentrated salinity and acidity will overpower the delicate cilantro oils at higher ratios.ingredient2:1 ratio