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.
One-Pan Eggs & Beans
Serves 4 | Prep Time 5 minutes | Total Time 25 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.