Huevos escalfados con judías pintas

Ingredientes

• 3 tbsp extra virgin olive oil (45 ml)
• 1 onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 green bell pepper (finely chopped)
• 1 tbsp sherry vinegar (15 ml)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1 tsp dried oregano (1 gram)
• 3/4 tsp ground cumin (2 grams)
• 2 tomatoes (finely grated)
• 2 cans pinto beans (15.5 oz / 440 grams each)
• 1 1/2 cups vegetable broth (360 ml)
• 4 large eggs
• sea salt & black pepper
• chopped parsley for garnish

Preparación

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   After a couple of minutes, add in the chopped onion, garlic, and bell pepper, mix together, then mix every 1 minute so everything evenly sautés

3. 3

   After 5 minutes and the vegetables are lightly sautéed, add in the vinegar, paprika, oregano, and cumin, mix together, then add in the grated tomatoes and season with salt & pepper, mix together, and then simmer for a few minutes

4. 4

   Once the grated tomatoes have slightly thickened, about 4 minutes, add in the canned pinto beans (drained and rinsed) and vegetable broth, raise to a high heat, and give it a gentle mix

5. 5

   When it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 5 to 10 minutes or until the liquid has slightly reduced

6. 6

   After 5 to 10 minutes and the broth has slightly reduced, remove the lid, crack in the eggs, all evenly spread out, and season the eggs with a kiss of salt & pepper, place the lid back on the pan and simmer for another 3 to 5 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove from the heat

7. 7

   Serve directly out of the pan, topped off with chopped parsley, enjoy!