Wayfinder Inspired Cooking: Smoky Tomato, White Bean, and Egg Skillet — Inspired Cooking

The tomatoes have entered the skillet. The paprika has raised its crimson standard. The eggs now descend into the bubbling sauce, and breakfast-for-dinner has become a small, delicious uprising.

Smoky Tomato, White Bean, and Egg Skillet

Serves: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes, optional
• 1 can crushed tomatoes, about 28 ounces
• 1 can white beans, about 15 ounces, drained and rinsed
• 1/2 teaspoon salt, plus more to taste
• 4 large eggs
• 2 tablespoons chopped fresh parsley
• 2 tablespoons crumbled feta, optional
• Toasted bread, for serving

Cooking instructions

1. Warm the olive oil in a large oven-safe skillet over medium heat.
2. Add the onion and bell pepper. Cook for 6 to 8 minutes, stirring occasionally, until softened.
3. Add the garlic, smoked paprika, cumin, and red pepper flakes. Stir for 30 seconds, until fragrant. The spice council is now in session.
4. Pour in the crushed tomatoes. Add the white beans and salt, then stir to combine.
5. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
6. Make four shallow wells in the sauce. Crack one egg into each well.
7. Cover the skillet and cook for 5 to 8 minutes, until the whites are set and the yolks remain softly runny. For firmer yolks, cook a little longer.
8. Scatter with parsley and feta, if using. Serve immediately with toasted bread for scooping up the sauce.

Nutritional profile

Approximate per serving, including one-quarter of the skillet but excluding bread and optional feta:

• Calories: about 330
• Protein: about 18 g
• Carbohydrates: about 38 g
• Fibre: about 10 g
• Fat: about 14 g

The beans and eggs make this a protein-containing, fibre-rich meal, while the tomatoes and pepper bring a substantial vegetable presence. Exact values vary with ingredient brands, egg size, oil quantity, and portion size. Feta and bread will increase the final sodium, calories, and carbohydrates.

Useful tips

• For a vegan version, omit the eggs and feta and add extra beans or a spoonful of tahini at serving.
• For gluten-free diners, serve with gluten-free bread, rice, or roasted potatoes.
• For more heat, add the red pepper flakes or finish with hot sauce.
• For meal prep, make the tomato-bean base ahead of time and refrigerate it. Reheat it in a skillet, then add and cook the eggs just before serving.
• If cooking for young children or anyone avoiding heat, leave out the pepper flakes and use a mild smoked paprika.

Measurement categories

Taste profile: smoky, savoury, tomato-rich, gently spiced, creamy from the beans, and bright with parsley

Health profile: fibre-rich, protein-containing, vegetable-rich, and moderate in calories; sodium rises with canned tomatoes, canned beans, feta, and added salt

Difficulty: 4/10 (The skillet does most of the dramatic work.)

Time required: 35 minutes (A full meal before the evening has properly begun.)

Cost: Cheap (A heroic amount of comfort from everyday ingredients.)

Vegetarian friendly: Yes

Serving note

Bring the skillet to the table while the yolks still shine. The final act belongs to the toast, which must be used to capture every last red-gold fragment of sauce.