Butter Beans in Tomato Harissa Sauce With Poached Egg

Name: Butter Beans in Tomato Harissa Sauce With Poached Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 1 tsp smoked paprika; 1–2 tsp harissa paste (adjust to taste); 1 can (400 g) chopped tomatoes; 1 can (400 g) butter beans, drained and rinsed; Salt and black pepper, to taste; 2–4 eggs; Fresh parsley, chopped, for garnish; Optional: crusty bread, for serving

by Matte Black Bowls

2 People

25 min

This vibrant dish is a cozy, flavor-packed way to enjoy butter beans, combining their creamy texture with a smoky, spicy tomato harissa sauce. It’s perfect for breakfast, brunch, or a light dinner, offering comfort and warmth with minimal fuss. Poached eggs add richness and silkiness, their runny yolks blending beautifully into the sauce, while fresh parsley lifts the flavors with a bright, herbal note. Quick to prepare and full of personality, this dish strikes the perfect balance of spice, creaminess, and freshness. Serve it as a standalone meal or alongside crusty bread for a hearty, satisfying experience.

Serve the butter beans in a shallow bowl, topped with the poached egg and a generous sprinkle of fresh parsley. Add a drizzle of olive oil or a dollop of yoghurt to mellow the spice if desired. Offer warm, crusty bread on the side for dipping into the sauce and runny yolk. For extra texture, scatter toasted seeds or a few chilli flakes over the top. This dish is ideal for casual meals at the table or plated individually for brunch-style presentation. Finish with a wedge of lemon for a bright, zesty lift.

butter beans in tomato harissa sauce with poached egg

Butter Beans in Tomato Harissa Sauce With Poached Egg

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Recipe details

Yield 2 People
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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Instructions

Heat olive oil in a medium pan over medium heat. Add onion and cook 5–6 minutes until soft.
Stir in garlic, smoked paprika, and harissa paste; cook for 30 seconds until fragrant.
Add chopped tomatoes and simmer 5–7 minutes until slightly thickened.
Stir in butter beans, season with salt and pepper, and heat through.
Meanwhile, poach the eggs in simmering water until the whites are set but yolks remain runny, about 3–4 minutes.
Divide the butter bean and tomato harissa mixture between bowls. Top each with a poached egg and sprinkle with fresh parsley. Serve with crusty bread if desired.

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Butter Beans in Tomato Harissa Sauce With Poached Egg

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Butter Beans in Tomato Harissa Sauce With Poached Egg

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