MediterraneanMedium · Hot
White Bean and Egg Skillet
A bold skillet of hard-browned white beans finished with runny eggs and a generous pour of olive oil. Nothing more needed.
Prep
5 min
Cook
25 min
Total
30 min
Method
Brown the Beans
1
Heat 2 tablespoons of olive oil in a cast iron skillet over high heat until shimmering and barely smoking.
2
Add the white beans in a single layer. Do not stir. Let them sit undisturbed for 3-4 minutes until a deep golden crust forms on the bottoms.
3
Season with half the salt and toss. Continue cooking 2 more minutes until deeply browned. Remove beans and reserve.
Build the Foundation
4
Reduce heat to medium. Add the remaining olive oil to the same skillet.
5
Slice the yellow onion into thin half-moons. Add to the skillet with the remaining salt.
6
Cook, stirring occasionally, for 10-12 minutes until the onions are caramelized, jammy, and golden at the edges. Do not rush this.
Marry and Finish
7
Return the browned beans to the skillet with the onions. Toss to combine and heat through for 2 minutes.
8
Make three wells in the bean mixture. Crack one egg into each well.
9
Cover the skillet and cook 3-4 minutes until the egg whites are set but the yolks remain runny.
10
Serve immediately straight from the skillet. No garnish. The olive oil pooling on top is enough.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -4
Calories
984
per serving
Calorie-dense · 984 kcalHigh in protein · 57gSource of fibre · 14gLow sugar · 6gLow saturated fat · 5g
Protein
57g
Carbs
128g
Fat
29g
Sat. fat
5g
Fiber
14g
Sugar
6g
Sodium
1347mg
Gluten FreeDairy FreeLegume ForwardHeart HealthyDiabetes FriendlyPlant ForwardHigh ProteinHigh FiberSustainable Energy
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · complete match
kg CO2e
0.9
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Runoff
0.09g P
White Beans drives 42% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
6
Salty
1
Sour
2
Bitter
1
Spicy
Textures
CrispyTenderCreamySilky
Aromas
SavoryCaramelizedNuttyFruity
Kitchen Equipment
Techniques
Cast Iron SearingCaramelizingHard BrowningEgg PoachingReduction Finishing
Safety & Storage
Cooking Temperature
Cook egg whites until fully set at 145°F minimum to eliminate Salmonella risk while keeping yolks runny. Do not consume if whites remain translucent or jelly-like.
Handling
High heat in cast iron skillet with olive oil creates splatter risk. Allow oil to stabilize before adding beans and use long-handled utensils.
Cross Contamination
Wash hands thoroughly with soap after handling raw eggs. Crack eggs into a separate bowl before adding to skillet to avoid shell fragments in the dish.
Storage
Refrigerate leftovers within 2 hours. Egg-containing dishes have maximum 3-4 day shelf life when properly refrigerated at 40°F or below.
High Risk Population
Runny yolk preparation not recommended for pregnant individuals, children under 5, adults over 65, or immunocompromised persons. Recommend cooking until yolks are fully set for these populations.
Equipment Safety
Cast iron retains heat after removal from burner. Serve on protective trivet and warn diners about hot skillet surface.
Pro Tips
Technique
Cast iron is not optional here. You need the heat retention to build the crust on those beans. If your skillet is warped or lightweight, you will get steaming, not browning. That is not my problem.
Substitution
Canned beans work if you dry them thoroughly on a kitchen towel first. Moisture is the enemy of browning. If you cannot be bothered to dry them, do not bother making this dish.
Equipment
Do not cover the skillet with foil as a lid substitute. The trapped steam collapses your crust. Use an actual lid or a dome that seals properly, or remove the dish from consideration entirely.
From the chef
I did not put twenty ingredients on your counter because twenty ingredients is twenty chances to be wrong. This dish has four — beans, onion, egg, oil — and the only thing holding it back was your fear of heat and your patience. Brown the beans until they fight the pan. Cook the onions until they soften into something that earns its place. The egg is not a garnish. It is the ending, and it should still be trembling when it reaches the table.
TagsOne PanVegetarianRusticEggsBeansCast IronQuickWeeknight
AllergensEggs
Source: generated · June 9, 2026