One-Pan Eggs & Beans
Updated: Aug 17, 2022
This one-pan eggs and beans recipe is quick and easy to make, healthy, and packed with protein. It’s a great way to start your day!
This recipe makes for a hearty gluten free breakfast, too. Even though it’s commonly served with bread on the side, it can easily be made gluten free if you skip the baguette or serve with a gluten-free bread option. It’s plenty filling enough even without the side of toasted bread.
And even though it’s commonly served for breakfast or brunch, this recipe can be served any time of day! It’s just as great for dinner as it is for breakfast. It’s very flexible too. You can easily customize the dish to your liking, adding whatever type of shredded cheese and fresh herbs you prefer.
A Globally Inspired Plant-Based Recipe
Variations of eggs and beans are popular for breakfast all over the world. From a traditional full English breakfast, to huevos rancheros in Mexico, there are countless examples of breakfast dishes that serve beans alongside eggs.
This eggs and beans recipe draws inspiration from many cultures. The preparation is very similar to the North African dish Shakshuka. For traditional Shakshuka, eggs are gently poached on top of a thick sauce in a shallow skillet, and it’s often served with bread or pita to soak up all of the delicious sauce. This recipe is very similar, but the eggs are poached on top of Chakalaka, a South African dish composed of beans, vegetables, and savory spices.
As plant-based diets are becoming more popular, we love that this hearty breakfast dish is completely vegetarian. And with so much flavor, you won’t even miss the meat! It’s a delicious and sustainable option that’s sure to become a new favorite breakfast in your household.
How to Make One-Pan Eggs & Beans
This recipe starts by preparing Chakalaka in a large skillet. The package instructions say to make it in a pot, but you can also make it in a shallow skillet. You may need to add more water part way through cooking, since the water evaporates more quickly with more surface area. To make Chakalaka, all you need to do is add water and simmer until the beans are tender. It’s so easy!
When the beans are just about tender, create divots with a spoon in the bean mixture. Then, carefully crack an egg into each divot. You want to cook the eggs until the whites are opaque, but the yolks are still gooey. This usually takes about 5 minutes, but the time can vary, so it’s better to rely on the visual cue of the egg white turning opaque.
This recipe serves four, but if you’re cooking for just one or two people, you can prepare a half batch of Chakalaka in a smaller skillet and top with 1 or 2 eggs.
Yield: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
4 large eggs
1 package of Chakalaka
3 ounces feta cheese (or sub. any crumbled or shredded cheese)
Scallions for garnish (or sub. parsley or other fresh herbs)
Crusty bread for serving, sliced and lightly toasted
Prepare 1 package of Chakalaka in a wide, shallow pan according to package instructions. Note: Chakalaka may cook more quickly in a shallow pan, so you should add more water as needed until the beans are tender.
When the beans are almost tender and almost all of the liquid is absorbed, make 4 divots in the chakalaka using a large spoon. Then, carefully crack an egg into each of the 4 divots. Let cook until the whites are set but yolk is still runny, about 5-7 minutes.
Garnish the dish with crumbled feta and sliced scallions. Split into individual portions and serve alongside crusty toasted bread.