Crispy Beans with Tomatoes, Feta, and Eggs

Time to Cook: 
20 min
Time to Prepare: 
5 min
Number of Servings: 
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Author: Karen Humphrey

Don't have a lot of time, or groceries to work with in your fridge? This dish makes use of economical beans and adds in some sweet tomatoes, salty feta, and of course .. eggs! Cooking the beans until the outsides are crispy and the center creamy makes for a delicious combination, when you add a runny egg yolk.

Crispy on the outside, creamy on the inside beans with eggs


one 19 oz can of cannelli (white kidney) beans, drained and rinsed

1/2 jalapeno pepper, seeded

2 garlic cloves, peeled and thinly sliced

1 cup halved grape tomatoes

1-2 green onions, minced finely

salt and pepper

2-4 eggs

1 1/2 oz feta cheese


1. Put a large non stick skillet on medium heat and add about 2 tbsp of oil to it to warm. Add the beans and give them a stir.

2. Let the beans cook, only stirring them occasionally, until the skins begin to brown and become crispy; about 15 minutes. Towards the end add the jalapeno and garlic, continuing to stir occasionally and turning down the heat if they appear to be browning too quickly.

3. While the beans are cooking, halve the cherry tomatoes. Toss them in a bowl with the finely chopped green onion, a glug of olive oil, and some salt and pepper. When the beans are finished cooking, add the tomato mixture to the pan and give it a toss.

4. Add about 1/3 cup of water to the pan, and then create some little nests where you crack the eggs into. Pop a lid on right away, so that the steam from the water cooks the eggs.When the eggs are set, sprinkle the dish with feta and serve!

Inspired by Jamie Oliver