Spanish Pinto Beans and Eggs (Huevos Escalfados con Judías Pintas)

INGREDIENTS

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

DIRECTIONS

1. Heat a large fry pan with a medium heat and add in the olive oil
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. 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. 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. 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. 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. Serve directly out of the pan, topped off with chopped parsley, enjoy!