Sofrito-Soaked White Beans with Fried Egg

Heat olive oil in a wide pan over medium heat. Add onion with a pinch of salt and cook, stirring occasionally, until soft and golden at the edges — about 7 minutes. You want to hear it soften, not brown aggressively.

Add garlic and stir for 30 seconds until fragrant. This is your smell checkpoint: if it doesn't smell incredible, your garlic is past it.

Add grated tomato and smoked paprika. Stir everything together and let it cook down until the mixture thickens and the oil starts to separate — this is sofrito. It takes about 10 minutes. Don't rush it.

Pour the drained white beans into the sofrito. Fold them in gently so every bean gets coated. Let them bubble together for 5 minutes, tasting one. If it needs more salt, add it now. The beans should drink up all that sofrito flavor.

Rescue route: If the mixture looks dry, splash in a few tablespoons of water or chicken broth and let it absorb. If it's too wet, crank the heat and let it reduce while stirring.

In a separate non-stick pan, heat a thin layer of olive oil over medium-high heat. Crack in the eggs and season with salt. Cook until the whites are set but the yolk is still runny — about 3 minutes. The pan should sound busy and sizzly.

Spoon the sofrito beans into shallow bowls. Slide the fried eggs on top and let the yolk break over everything. Scatter parsley over the top and give it one more pinch of flaky salt. Serve with crusty bread or tortilla to catch every drop.