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Chakalaka-Style Bean Skillet with Eggs
Recipe

Chakalaka-Style Bean Skillet with Eggs

Quick & Easy

One-pan baked beans cooked with sautéed pepper and onion, finished with eggs steamed right in the sauce.

Why smarter

Timing is realistic: 4–5 min to chop, 1 min to heat pan, 5–6 min to sauté, 3 min to heat beans, 5–6 min to steam eggs covered, 1 min to plate.

Chef tip

For faster, more even egg setting, keep the skillet at a gentle simmer before adding the eggs and cover tightly. Shortcut: Use canned baked beans (store-bought).

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 1 tbsp olive oil 1.000 tbsp olive oil
2 1 onion 1.000 onion
3 1 bell pepper 1.000 bell pepper
4 400 g canned baked beans 400.000 g canned baked beans
5 4 eggs 4.000 eggs
6 salt and pepper salt and pepper

Method

  1. Dice onion and bell pepper.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté onion and bell pepper until softened and lightly browned, 5–6 minutes. Season with salt and pepper.
  3. Stir in baked beans. Simmer until hot and slightly thickened, 3 minutes.
  4. Make 4 small wells in the beans and crack in the eggs. Cover and cook on medium-low until whites are set and yolks are done to your liking, 5–6 minutes.
  5. Taste and adjust seasoning. Serve straight from the pan.