Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
White bean, tomato and egg skillet
Soft tomatoes and white beans with eggs cooked into the sauce.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the sauce thickens in 8 to 10 minutes in a 24 cm pan
- Confirm the time to firm yolks with the lid on
- Photograph the finished pan
- Time
- About 30 min
- estimated
- Serves
- 2
- see below
- Energy
- 330 kcal
- per serving
- Protein
- 23 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs. Check the labels on packaged ingredients:
- chopped tomatoes. Tinned tomatoes vary in added salt; the sodium figure uses a standard salted tin.
Cooking steps
Warm the oil in a frying pan of about 24 cm, one with a lid, over medium heat. Add the onion and cook, stirring, for 5 to 6 minutes, until soft.
Stir in the paprika for 30 seconds, then add the tomatoes and beans. Simmer, stirring now and then, for 8 to 10 minutes, until the sauce has thickened.
Make four hollows in the sauce and crack an egg into each. Cover and cook over low heat for 8 to 10 minutes, until the whites are set and the yolks are firm.
Cooked when: the whites are set and the yolks are firm.
Scatter over the parsley and divide between two bowls, two eggs in each.
The useful detail
Thicken the sauce before adding eggs so the finished skillet is not watery. Drag a spoon across the pan: when the line stays open for a second before the sauce closes over it, it is ready.
Make it work for you
One serving is Half the pan: two eggs in beans and tomato sauce. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked green or brown lentils instead of the beans
Earthier, and they break down more into the sauce.
Per serving: about the same energy, about 2 g more protein, about the same fat.
Tinned tomatoes with no added salt
A little flatter in flavour. It lowers the sodium, which is not recalculated here; the figure uses a standard salted tin.
Hot smoked paprika
The same amount, for a warmer sauce. The calculation already uses a single paprika record, so nothing changes.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A savoury breakfast or lunch with protein from both the eggs and the beans, and more fibre than most egg dishes because of the beans. No bread is included in the figures; add it if you want it.
| Energy | 330 kcal |
|---|---|
| Protein | 23 g |
| Fat | 14 g |
| of which saturates | 4 g |
| Carbohydrate | 30 g |
| of which sugars | 6 g |
| Fibre | 8 g |
| Sodium | 670 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| onion | 50 g | FDC 170000Onions, raw | 20 kcal | 0.6 g |
| smoked paprika | 1 g | FDC 171329Spices, paprikaCalculated with FoodData Central's paprika record, which does not separate smoked paprika from sweet. | 3 kcal | 0.2 g |
| chopped tomatoes | 300 g | FDC 170051Tomatoes, red, ripe, canned, packed in tomato juice | 48 kcal | 2.4 g |
| cannellini beans | 200 g | FDC 175204Beans, white, mature seeds, canned | 228 kcal | 14.5 g |
| eggs | 225 g | FDC 171287Egg, whole, raw, fresh | 320 kcal | 28.1 g |
| parsley | 5 g | FDC 170416Parsley, fresh | 2 kcal | 0.1 g |
| Whole recipe | Divided by 2 | 662 kcal | 45.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Refrigerate within 2 hours of cooking and eat within 3 to 4 days.
- In the freezer
- Freeze the bean and tomato sauce before the eggs go in. The FDA chart gives soups and stews 2 to 3 months in the freezer for best quality. Cook the eggs fresh when you reheat it.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian