Buttery Tomato and White Bean Eggs

Warm the olive oil in a wide skillet over medium heat. Add the diced onion with a pinch of salt and let it soften, stirring occasionally, until it turns translucent and fragrant, about 5 minutes.

Add the minced garlic and cook for another minute until it smells sweet and mellow, not raw.

Tumble in the diced tomatoes and the remaining salt. Let everything bubble gently as the tomatoes break down and release their juices, about 8 minutes, stirring now and then.

Stir in the white beans and smoked paprika. Let them warm through and absorb the tomato juices, about 3 minutes. Remove from heat and set aside.

Wipe out the skillet and return it to low heat. Add the butter and let it melt slowly, foaming just slightly, until it smells nutty and golden.

Pour in the beaten eggs and season with black pepper. Using a spatula, stir the eggs slowly and constantly, pushing them from the edges to the center. Keep the heat low—this is a lazy morning, not a race.

When the eggs are just barely set with soft, creamy curds, remove from heat. They will continue to cook from residual heat, so pull them off while they still look slightly underdone.

Divide the tomato and bean mixture between warm plates. Spoon the softly scrambled eggs over the top, letting the buttery eggs melt into the bright tomato sauce.

Scatter fresh basil leaves over each plate. Finish with a gentle squeeze of lemon juice and a final twist of black pepper.

Serve immediately with crusty white bread for mopping up any golden egg and tomato juices left on the plate.