Spiced Beans and Cheesy Egg Breakfast

Posted on: October 6, 2022. Updated on: July 11, 2023.

by Carolina Gelen

4.8 / 5. from 26

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The cold season is slowly approaching, so this comforting, warming breakfast bowl is here to keep you cozy. Simmer the canned beans in spices you find in your pantry, anything from paprika, to black pepper, or dried herbs. In the meantime, cook the eggs to your preference, then cover with any melting cheese of choice: mozzarella, cheddar, provolone, etc. Put them all together in a bowl, and enjoy this cheesy, comforting breakfast.

Spiced Beans and Cheesy Egg Breakfast

4.8 / 5. from 26

Click to vote

Servings: 2
Prep: 5 minutes
Cook: 10 minutes

Ingredients

  • 1 medium shallot, finely chopped
  • 2 to 3 garlic cloves, grated or minced
  • 1/4 teaspoon cayenne pepper, optional
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin seeds
  • 1/2 madras curry powder, optional
  • 1 tablespoon tomato paste
  • 1 x 15.5 oz (439 g) can of beans, such as chickpeas or cannellini, drained and rinsed
  • 1/2 to 1 cup water
  • 2 to 4 eggs
  • A handful of grated cheese, such as mozzarella, cheddar, etc.
  • Extra-virgin olive oil
  • Kosher salt

Instructions

  1. Heat a glug of olive oil to a medium saucepan over medium heat. Add the shallot, and sauté for 2 minutes. Add the spices, and tomato paste and cook for 2 minutes. Add the garlic, cook for 1 minute. Toss in the beans, 1/2 cup water and simmer for 5 minutes, or until the mixture looks saucy. Season with salt to taste.
  2. In the meantime, cook the eggs to preference in a separate pan. Season with salt and cover with a handful of grated cheese. Add a splash of water to the pan and cover with a lid until the cheese is completely melted.
  3. Add the beans and cheesy eggs to a serving bowl. Serve right away.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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9 thoughts on "Spiced Beans and Cheesy Egg Breakfast"

  1. Kathi says:

    Dear Carolina, this sounds so good! How much garlic do you use? Thanks!

    1. Carolina says:

      Hi Kathi,Feel free to use 2-3 garlic cloves, to taste.

  2. Holly says:

    I don’t see garlic in the recipe..am I missing it?? Carolina..I just love your vibe and your food leaves me salivating!!

    1. Carolina says:

      Good catch, I missed writing the garlic measurement. I just updated the recipe!

    2. Iggy says:

      This is sooo amazing. Definitely going to be a new go to!

  3. mary antoinette says:

    This was DE-licious! I used butter beans since that’s all I had in my cupboard and omitted the shallots since I didn’t have any and the recipe still turned out to perfection. New favorite high protein breakfast for sure. <3

    1. Carolina says:

      I’m so so happy to hear that 🙂

  4. Emily says:

    Hey Carolina!! Love the look of this recipe, was wondering what seasonings you used to make this recipe. Thanks!!

    1. Carolina says:

      Hi Emily,
      I just emailed the recipe to you. Sorry my website has been down and I am just uploading recipes now.