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Mexican Black Bean Soup with Poached Egg and Salsa

Gently seasoned brothy black beans with little crostini toasts and a perfectly poached egg floating on top, all  finished with spoonfuls of red tomato salsa–this black bean soup with poached egg is one of the many reasons I adore Mexican cuisine.

Black Bean Soup with Poached Egg and Salsa in a blue pottery bowl

This simple soup is inspired by a flavorful brunch dish I enjoyed a few years back in Mexico City. Next week I’m headed there again with girlfriends. Before we hop on the plane, I’m re-shareing the recipe.


Oaxaca at sunset with church in foreground, the Basilica de la Soledad.

In Mexico City we discovered a cosmopolitan-looking bakery-café for “brunch.” Eyeing the tempting display of “artisan” breads and well-crafted mouthwatering pastries, we settled at an outside table and ordered lattes and cappuccinos. My girlfriend ordered a dish described as black beans with egg and two salsas. 

Thank goodness she decided on those beans and gave me a slurp! Because a late breakfast of savory black bean soup topped with a crouton and poached eggs was an unexpected delightful meal!

We’ve since returned to that corner café more than once, and now I always order that flavorful black bean soup with poached eggs and salsa. This is my recollection of the well-garnished black bean soup.

How to make Mexican black bean soup with poached egg and salsa:

  • Start with a flavorful broth. For aroma and texture unbeknownst to beans from a can, build your soup with homemade black beans.  That said, if you want to make this soup on the fly, open, drain and rinse a couple cans of black beans and supplement with a rich vegetable broth. With either homemade or canned beans, you’ll find this black bean soup quietly tasty.
  • Toast some baguette slices with a little olive oil, one or 2 per person.
  • Choose your salsa. My homemade tomato salsa is 5-ingredient, 10-minute easy, though, the same as with the canned beans, if it comes down to making this soup or not, go with purchased salsa.
  • Poach an egg or two per person. Our Mexico City black bean soup held 2 poached eggs. This recipe calls for 1 egg and one crostini toast per person. Feel free to include 2 eggs per person.

To prepare ahead: Make the black beans beforehand. To serve, reheat, then drop a crouton and egg on top. Salsa of course!

display of dried beans in Oaxaca Mexico market

More recipes with black beans:

elaborate colorful sugar candy skull for Day of the Dead

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Nutrition Facts
Mexican Black Bean Soup with Poached Egg
Amount Per Serving (1 g)
Calories 309 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 680mg30%
Potassium 569mg16%
Carbohydrates 53g18%
Fiber 14g58%
Sugar 1g1%
Protein 16g32%
Calcium 66mg7%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.


  • Muy Bueno!!! Where’s that Chile Relleno with nut sauce? 🙂 Reply · 10 November, 2014

    • Letty

      I have so many recipe In the queue I don’t know which one to do first….tenga paciencia..;-) Reply · 10 November, 2014

  • Patricia Constable

    A soupy variation of huevos rancheros. Cool. Also, I meant to ask you the other night if you ever use Molly Katzen idea for tofu? David and I are loving it. Reply · 10 November, 2014

    • Letty

      Thanks Patricia! Which Molly Katzen recipe? Reply · 10 November, 2014

  • That looks easy and delicious, Letty! Thanks! Reply · 21 October, 2018

  • Love the poached egg on top! Of course! Reply · 30 October, 2018

  • kate

    I”m surprised that there are no herbs or spices in this soup. I think it would really transform a plain bowl of black beans. =) Reply · 26 November, 2018

    • Thank you Kate. It’s true you could add sautéed onions and garlic and oregano to the beans, but I opted to keep it simple, with flavor from the vegetable broth and the salsa. From-scratch black beans will give this soup maximum flavor too. Reply · 27 November, 2018

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