Smoky Tomato-Butter Bean Skillet Eggs with Feta Toast

Make it

Instructions

1. 01

   Prep the vegetables and soften them

   Set out a large skillet with a lid, a cutting board, a knife, a can opener, a spoon, a toaster, and four serving plates. Rinse and dry the vegetables. Peel and finely dice 1 medium yellow onion and finely dice 1 red bell pepper. Heat 2 tbsp olive oil in the skillet over medium heat. Add the diced vegetables and cook for 6 minutes, stirring occasionally, until softened and the onion looks translucent with a few golden edges. | Why: Softening the vegetables first builds a sweet, savory base for the sauce.

2. 02

   Bloom the garlic and spices

   Peel and mince 3 cloves garlic. Add it to the skillet with 1 tsp smoked paprika and 1/2 tsp ground cumin. Stir over medium heat for about 30 seconds, just until fragrant; do not let the garlic brown. | Why: Briefly cooking the spices in oil deepens their aroma without scorching the garlic.

3. 03

   Simmer the tomato and bean base

   Open 1 can crushed tomatoes. Drain and rinse 2 cans butter beans in a colander under cool running water. Stir both into the skillet with 1 tsp fine salt and 1/4 tsp black pepper. Bring the mixture to a gentle bubble, then reduce the heat to medium-low and simmer uncovered for 8 minutes, stirring once or twice, until thickened slightly and glossy. Taste the sauce and add a pinch more salt only if needed. | Why: A short simmer melds the smoky seasoning with the tomatoes and warms the beans through.

4. 04

   Set the eggs and toast the bread

   Use the back of a spoon to make four shallow wells in the simmering mixture. Crack 4 large eggs one at a time into small cups, then slide one into each well. Cover the skillet and cook over medium-low heat for 8–10 minutes, checking at 8 minutes; the whites should be fully opaque and set, and the yolks firm. While the eggs cook, toast 4 slices country bread in the toaster until golden and crisp. If the eggs are not set after 10 minutes, cover and continue cooking, checking every minute. | Why: The wells hold the eggs in place, and the covered skillet gently cooks their tops without drying the sauce.

5. 05

   Finish and serve

   Turn off the heat. Crumble 75 g feta cheese over the skillet. Rinse, dry, and roughly chop 10 g fresh parsley, then scatter it on top. Let the skillet rest for 2 minutes, then bring it to the table with the crisp toast for scooping; serve one egg and a generous portion of the saucy beans to each person. | Why: The brief rest lets the sauce settle, while the salty cheese and fresh herbs brighten each serving.