If you are looking for a vibrant, satisfying morning treat that brings a burst of flavor and comfort to the table, the Breakfast Beans and Eggs with Pickled Red Onions and Cilantro Recipe is going to be your new go-to. This dish combines creamy white beans cooked in smoky chipotle and tomato paste, perfectly topped with gently simmered eggs, and finished with tangy pickled red onions and fragrant cilantro. It is balanced in texture, color, and taste, making it a breakfast that feels truly special yet is incredibly simple to make. Whether you’re hosting brunch or simply craving something hearty and fresh, this recipe checks every box and will brighten up your mornings like no other.
Ingredients You’ll Need
The magic behind this Breakfast Beans and Eggs with Pickled Red Onions and Cilantro Recipe lies in a handful of straightforward, fresh ingredients. Each adds its own unique note, from the smoky warmth of chipotle to the bright zing of pickled onions and the creamy richness of eggs and beans.
- Red onion: Divided use creates both a fresh crunch and tangy pickled topping.
- Lime: Provides essential acidity for vibrant, lively pickled onions.
- Salt and black pepper: Simple seasonings that elevate every ingredient.
- Extra-virgin olive oil: Adds depth and richness when sautéing garlic and onions.
- Garlic cloves: Minced finely to infuse the dish with warm, aromatic flavor.
- Tomato paste: Gives body and a nuanced sweet-tangy undertone.
- Chipotle pepper in adobo sauce: Adds smoky heat without overwhelming the palate.
- White beans (cannellini or great northern): Creamy and mild, the perfect base for the eggs to nestle in.
- Water: Helps create the perfect saucy consistency.
- White sugar (optional): Balances acidity and heat with a subtle touch of sweetness.
- Large eggs: Poached gently right in the beans for silky yolks.
- Fresh cilantro: Adds brightness and herbal freshness as a final garnish.
How to Make Breakfast Beans and Eggs with Pickled Red Onions and Cilantro Recipe
Step 1: Prepare the Onions
Start by slicing a quarter of your red onion into thin half-moons—these will become your pickled topping later—while finely dicing the rest for the bean mixture. This division maximizes textural contrast and flavor layering throughout the dish.
Step 2: Pickle the Onion Slices
Place the half-moon onion slices in a small sealable bag, pour in the fresh lime juice, and sprinkle with salt and black pepper. Seal and shake the bag to make sure each piece is coated. Allow these to sit at least 20 to 30 minutes, shaking occasionally, to soak up that vibrant citrusy tang which perfectly cuts through the richness of the beans and eggs.
Step 3: Sauté Garlic and Onions
Heat extra-virgin olive oil in a skillet over medium heat. Add minced garlic and cook just until fragrant and golden—that lovely aroma signals your flavor base is ready. Toss in the diced onions, seasoning with salt and pepper, and cook until they become soft and translucent, creating a sweet, mellow foundation.
Step 4: Add Tomato Paste and Chipotle
Stir in the tomato paste and finely chopped chipotle pepper, then cook for a few minutes until the paste darkens to a rich brick red. This step deepens the sauce’s flavor with smoky and umami notes that’ll make every spoonful unforgettable.
Step 5: Simmer Beans
Add your drained white beans and a cup of water to the skillet, giving everything a good stir. Once it reaches a boil, reduce the heat and let it simmer gently so the flavors marry beautifully. Taste to adjust seasoning with salt, pepper, and a pinch of sugar to balance acidity.
Step 6: Poach the Eggs in the Beans
Make two wells in the bean mixture with a wooden spoon and carefully crack an egg into each one. Cover the pan and let the eggs cook to your preferred doneness—usually about 3 to 5 minutes for set whites and runny yolks—adding a wonderful creamy texture that blends perfectly with the smoky beans.
Step 7: Plate and Garnish
Divide the beans and eggs between bowls, and top generously with your bright pickled onions and minced fresh cilantro. Each colorful layer adds freshness, acidity, and herbal brightness, balancing the dish beautifully for an unforgettable breakfast experience.
How to Serve Breakfast Beans and Eggs with Pickled Red Onions and Cilantro Recipe
Garnishes
Fresh cilantro leaves are essential for their bright, herbal aroma that lifts the earthy beans and smoky chipotle flavors. The pickled red onions aren’t just beautiful, they bring a crisp acidity and zing that cut through the richness of the eggs and tomato paste sauce.
Side Dishes
This recipe pairs wonderfully with warm corn tortillas for scooping or a slice of buttered toast to soak up every last drip. For a fuller meal, fresh fruit or a simple avocado salad complements the savory depth with creamy and sweet contrasts.
Creative Ways to Present
Serve this dish family-style in the skillet for a rustic, communal feel. You can also layer beans and eggs over crispy roasted potatoes or even stuffed inside a pita for a handheld treat that’s bursting with flavor. The vibrant colors make it an impressive dish for guests, especially when garnished generously.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer beans and eggs into an airtight container and refrigerate for up to 2 days. Keep the pickled onions separate to maintain their crispness and brightness.
Freezing
The bean mixture freezes very well, but eggs are best cooked fresh. Freeze the beans separately in labeled containers for up to 3 months, then thaw overnight in the fridge before reheating and poaching fresh eggs on top.
Reheating
Reheat beans gently in a skillet over low heat, stirring occasionally and adding a splash of water if needed to loosen the sauce. For best texture, prepare new eggs while warming the beans to keep everything fresh and delicious.
FAQs
Can I use other types of beans?
Absolutely! While cannellini or great northern beans are recommended for their creamy texture, you can try navy beans or even black beans depending on your taste preferences. Just remember cooking times may vary slightly.
How spicy is this recipe?
The chipotle adds a pleasant smoky heat, but it’s quite mild and balanced by the other ingredients. If you prefer more or less spice, adjust the chipotle amount accordingly or leave it out for a gentler flavor.
Can I make the pickled onions ahead of time?
Yes! The pickled onions actually taste better after sitting for up to a day as their flavors meld. Just keep them refrigerated in a sealed container until ready to use.
Is this recipe gluten-free?
Yes, this entire recipe is naturally gluten-free. Just ensure your tomato paste and canned chipotle pepper are free of additives, and serve with gluten-free bread or tortillas if needed.
What can I substitute for fresh cilantro?
If you’re not a fan of cilantro, fresh parsley or even chopped green onions can add a fresh herbal note. Each will provide a slightly different flavor, but both work beautifully as garnishes.
Final Thoughts
I can’t recommend this Breakfast Beans and Eggs with Pickled Red Onions and Cilantro Recipe enough. It’s bursting with layers of flavor and texture but requires surprisingly little fuss, making it a weekday breakfast or weekend brunch winner. The smoky beans, creamy eggs, and bright pickled onions come together in a way that feels both comforting and exciting. Give it a try and prepare to fall in love with a new breakfast classic that brings warmth and smiles to your table every time.
Print
Breakfast Beans and Eggs with Pickled Red Onions and Cilantro Recipe
- Total Time: 43 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Breakfast Beans and Eggs recipe offers a savory, flavorful start to your day with tender white beans simmered with chipotle and tomato paste, topped with softly cooked eggs and tangy pickled red onions. It’s an easy skillet meal that combines smoky, tangy, and fresh elements for a hearty breakfast or brunch.
Ingredients
Pickled Onion
- 1 red onion (¼ thinly sliced into half-moons)
- 1 lime (juiced)
- Salt, to taste
- Black pepper, to taste
Bean Mixture
- ¾ of red onion (finely diced)
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, finely minced
- 3 tablespoons tomato paste
- 1 chipotle pepper in adobo sauce, de-seeded and finely chopped
- 1 (15.5-ounce) can white beans (cannellini or great northern), drained and rinsed
- 1 cup water
- Salt and black pepper, to taste
- 1 teaspoon white sugar (optional, for sweetness)
Eggs and Garnish
- 2 large eggs
- A handful of minced cilantro
Instructions
- Prepare Pickled Onions: Thinly slice a quarter of the red onion into half-moons and place them in a small Ziploc bag. Add the lime juice, salt, and black pepper. Seal the bag and shake to coat the onions evenly. Let them sit for at least 20 minutes, preferably 30, shaking occasionally to develop a bright, tangy flavor.
- Sauté Aromatics: Heat 3 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add the finely minced garlic and sauté for 1 to 2 minutes until aromatic and starting to turn golden. Add the remaining finely diced red onion, season with salt and pepper, and cook for 6 to 8 minutes until soft and translucent.
- Add Tomato Paste and Chipotle: Stir in the tomato paste and chopped chipotle pepper. Cook for about 3 minutes, stirring occasionally, until the tomato paste deepens to a rich brick red color and begins to stick to the pan, enhancing the smoky flavor.
- Simmer Beans: Add the drained white beans and 1 cup of water to the skillet. Stir to combine and bring everything to a boil. Reduce the heat to medium-low and simmer for 6 to 8 minutes to allow the beans to absorb the flavors. Taste and adjust seasoning with salt, pepper, and optional sugar for balance.
- Cook Eggs: Using a wooden spoon, create two wells in the simmering bean mixture. Crack one egg into each well. Cover the skillet with a lid and simmer for 3 to 5 minutes, or until the egg whites are set while the yolks remain runny, or cooked to your preference.
- Serve: Divide the flavorful beans and eggs between two bowls. Top each serving with the tangy pickled onions and a sprinkle of fresh minced cilantro. Serve immediately, optionally alongside warm corn tortillas, pita, or buttered toast for a complete breakfast.
Notes
- For a spicier dish, add an extra chipotle pepper or include some adobo sauce from the chipotle can.
- Adjust the egg cooking time depending on your preferred yolk consistency.
- Leftover beans can be refrigerated for up to 3 days and gently reheated.
- Serve with crusty bread or tortillas to soak up the flavorful sauce.
- If avoiding sugar, you can omit the optional white sugar or substitute with a natural sweetener.
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
