Creamy white beans and juicy cherry tomatoes make a hearty base for eggs with soft yolks. Smoked paprika adds depth, while lemon and dill keep the pan fresh. Serve it with crusty bread for a savory breakfast or brunch.
This dish is all about the contrast between soft and juicy ingredients. White beans soak up moisture and flavor while keeping their shape when heated gently. Cherry tomatoes release their juices as they stew, creating a light sauce without the need for cream or much extra liquid. A little water helps warm the beans and keeps the bottom of the pan from drying out before the tomatoes burst.
Smoked paprika gives the pan a rounded, savory flavor. Briefly cook the powder with the garlic so it spreads through the oil, but don’t let it brown, or it can taste bitter. Use an ovenproof skillet so you can simmer the beans and tomatoes on the stovetop first, then cook the eggs in the same pan. In the oven, the whites set evenly; take the pan out as soon as they have just set if you like your yolks soft.
Cherry tomatoes are sweetest and most fragrant when they’re fully ripe and in season, usually in the warmer months. You can still use them outside that season; taste the sauce and add a little extra lemon juice if needed. No cherry tomatoes on hand? Ripe regular tomatoes, cut into small pieces, work too, but may release more liquid. Let the sauce cook down a little longer before adding the eggs.
Canned white beans are handy for a quick breakfast. Rinse them and drain them well so excess liquid from the can doesn’t thin the sauce. Cannellini beans are creamy and generally hold their shape, but other white beans work too. You can replace the smoked paprika with mild paprika; the smoky flavor will be less pronounced. Dill adds a fresh, lightly anise-like note. If you don’t have any, finely chopped parsley works well, though it will change the character of the finishing touch.
Lemon is more than a garnish here: a little juice and zest cut through the creaminess of the beans and egg yolks. Add the dill and lemon after baking to preserve their fresh aroma. Serve right away with crusty bread to soak up the sauce and soft yolks. If you like, serve a simple green salad alongside for brunch, or stick with bread for a complete savory breakfast.
Preheat the oven to 200 °C. Use an ovenproof skillet about 24 cm across.
Heat the olive oil in the skillet over medium heat. Cook the garlic and smoked paprika for about 30 seconds, until the garlic is fragrant but not browned.
Add the cherry tomatoes, white beans, water, salt and a few grinds of black pepper. Simmer gently for 6–8 minutes, stirring carefully now and then, until the tomatoes soften and the sauce thickens slightly.
Use the back of a spoon to make four wells in the bean mixture. Crack an egg into each well.
Place the skillet in the oven for 7–10 minutes, until the whites have just set and the yolks are still soft. Keep an eye on the skillet toward the end, as the eggs cook quickly.
Carefully remove the skillet from the oven. Scatter the lemon zest, lemon juice and dill over the top. Serve immediately with crusty bread.
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