Breakfast Paella

This easy breakfast paella includes Spanish chorizo, kidney beans, rice, and eggs for a hearty start to the day.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 506 Calories

Ingredients

• 4 large eggs
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 bay leaves
• 1 pinch saffron threads
• chopped fresh parsley
• 1 cup frozen peas
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 cup medium-grain white rice
• Lemon wedges, for serving
• 0.5 teaspoon salt
• 0.5 cup chopped onion
• 0.5 cup chopped red bell pepper
• 0.5 teaspoon smoked paprika
• 0.5 cup chopped Spanish chorizo
• 0.5 cup sofrito sauce
• 0.25 cup green olives, pitted and chopped

Recipe Instructions

Step 1

Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.

Step 2

Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.

Step 3

Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).