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Weeknight Beans and Toast served in a skillet

Weeknight Beans & Toast

A nutritious meal for any time of the day #EggsAnytime
Course Breakfast, Dinner/Lunch
Cuisine Mediterranean
Keyword 30 minutes, Breakfast, Dinner, dinner idea, Easy, Eggs, healthy, quick dinner, Skillet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 402kcal
Cost 3,60$


  • Skillet
  • Small pot


  • 1 medium onion
  • 600 grams beef steak tomato (3-4 medium tomatoes)
  • 1 tbsp tomato paste
  • 2 spicy Italian sausges (1/2 lbs)
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1/4 cup beef broth (or 1 cube with 1/4 cup water)
  • 1 cup pinto beans (1/2 can approx)
  • 4 eggs
  • 1 tbsp vinegar + 3 cups water for poached eggs
  • 2 portions bread of choice (baguette, toast, flatbread, other) 2 generous portions


  • 1/2 tsp cumin
  • 1 tbsp paprika (optional)
  • 1 pinch cayenne
  • salt to taste
  • cracked pepper to taste


Prepare your ingredients (5 minutes)

  • Start to warm water and vinegar in a pot on low heat. See notes in post for ratio
  • Chop onions, garlic, tomatoes roughly - set aside, separately
  • Remove the casing from the sausage and break up the sausage filling into small pieces. The size is really to your preference - keep in mind they will shrink by about 30% as they cook down and this dish is served with bread
  • Drain beans, set aside

Get cooking (25 minutes)

  • Heat up one tbsp olive oil on medium-high in a medium pan (or skillet). Add onions in and cook for a few minutes before adding in the garlic and sausage pieces. Cook for 4-5 minutes before adding the chopped tomatoes
  • Once the tomatoes are in, lower the heat to medium and add in 1/4 cup beef broth, tomato paste, and the spices. For added heat, add up to 1/4 tsp cayenne. Stir and let the sauce reduce. Keep it partly covered and stir occasionally as the sauce thickens
  • After about 10 minutes, or until the tomatoes have almost all dissolved into the sauce, add in the pinto beans and continue cooking until the sauce is thick. During this last bit of cooking, prepare your poached eggs (see below)
  • Once your sauce is ready, turn off the heat and prepare for plating

Cook your Eggs

  • Start preparing poached eggs after your pinto beans have been added to the sauce and the sauce is thickening
  • Turn the heat up to medium-high to bring the poached egg water solution to a boil. Remember the ratio: for every 3 cups of water, 1 tbsp of vinegar. Practically, repeat this as many times as it takes to fill your pot half way
  • Once simmering, whisk the water in a circular motion and add in your egg, gently. Ever so slightly stir in the same direction, circularly. Cook each egg 3 to 5 minutes, depending how you prefer your yolks (3 minutes for runny and 5 minutes for a more solid poach). Should you need additional assistance, see blog post section regarding ingredients, specifically, eggs.
  • Set each poached egg aside, generously spaced from other poached eggs. Alternately, have your plates prepared with the sauce, ready to be topped with a perfect poached egg.
    Serve warm, with bread. Get fancy by drizzling olive oil atop & cracking pepper.


Serving: 1serving without bread | Calories: 402kcal | Carbohydrates: 43.4g | Protein: 22.6g | Fat: 16.3g | Fiber: 11.6g | Sugar: 8.1g