Get my newest recipe via email:

Mexican Black Bean Soup with Poached Egg and Salsa

Brothy black beans, gently seasoned, with perfectly poached eggs floating on top of little crostini toasts, 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 few days I’m headed to Michoacan Mexico with girlfriends. My mouth is already watering thinking about the food! It seems like a perfect time to re-share this simple soup inspired by a flavorful brunch dish I had a few years back.

JUMP DIRECTLY TO RECIPE

Oaxaca at sunset--Basilica de la Soledad photo for Black Bean Soup with Poached Egg recipe

Traveling in Mexico with girlfriends, we invariably eat 2 meals a day, a late breakfast and then dinner. Mexican breakfasts are the best! Normally I order spicy scrambled eggs with green chile, onion, and tomato called huevos a la Mexicana. They come with a side of creamy refried beans and an assortment of salsas, which I proceed to spoon into the warm corn tortillas, like tacos. I wonder if that’s tacky gringo manners.

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 coffee. My girlfriend ordered something on the menu called black beans with egg and two salsas and I ordered my usual.

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 is an unexpected winner! We’ve since returned to that corner café and I’ve enjoyed their amazing flavorful black bean soup with eggs all to myself. This is my best recollection of that 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, you really should build your soup with homemade black beans.  That said, if you want to make this soup on the fly, open a couple of 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 fabulous.
  • 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 even several days before. To serve, reheat, then drop a crouton and egg on top. Salsa of course!

Robbie and I are used to a less savory breakfast, so we have this soup for lunch or dinner. Though as an unexpected brunch item, Mexican black bean soup with poached egg and salsa delights. You and the folks you invited over–your tummies will be purring with content.

Make it an awesome week.  Get in the kitchen and cook a simple delicious Mexican meal!

beans in Oaxaca market-- for Black Bean Soup with Poached Egg

You might also like this Spicy Black Bean Chili with Hearty Greens. And these Spinach and Black Bean Enchiladas!

Sugar candy for Day of the Dead, Mexico photo for Black Bean Soup with Poached Egg recipe

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Follow me on Instagram! It’s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas,
  • Find daily vegetarian and healthy living ideas on my Facebook page.
5 from 1 vote
Black Bean Soup with Poached Egg
Mexican Black Bean Soup with Poached Egg
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Once you have all the components ready, black bean soup topped with eggs is a breeze to complete. The times in this recipe assume you have prepped the beans and the salsa ahead of time.  

Course: Breakfast, Brunch, Dinner
Cuisine: Mexican, Vegetarian
Keyword: black beans, salsa, eggs
Servings: 4 servings.
Calories: 309 kcal
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 3 1/2 cups cooked black beans
  • 2 cups vegetable broth, from the homemade beans, or purchased
  • fine sea salt, to taste
  • 4 slices baguette, cut on bias about ¼ inch thick
  • 1 tablespoon Olive oil ,as needed
  • 4 each eggs ,perfectly poached
  • 1/2 cup Tomato salsa, homemade or purchased
  • Freshly ground black pepper
  • 4 sprigs Italian flat leaf parsley or cilantro, optional
Instructions
  1. Heat the beans and broth. Season to taste with salt. (see note)

  2. While the beans cook, brush a little olive oil on the baguette slices and toast them to just golden. 

  3. Poach the eggs.

  4. When the eggs are ready, ladle some beans into a bowl, float the crostini, and gently slide the poached egg on top. Spoon on the salsa. Finish with a twist of freshly ground black pepper and a sprig of flat-leaf parsley.

Recipe Notes
  • If you don’t have home cooked beans, use 2 cans black beans, drained, and 1 ½ to 2 cups of vegetable broth. If you wish, flavor the broth with ½ cup sautéed onion and 1 minced garlic clove.
  • Homemade salsa, with fresh tomatoes, green chiles, onion and cilantro is first choice, though a good quality purchased salsa saves time.
Nutrition Facts
Mexican Black Bean Soup with Poached Egg
Amount Per Serving (1 g)
Calories 309 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 680mg 28%
Potassium 569mg 16%
Total Carbohydrates 53g 18%
Dietary Fiber 14g 56%
Sugars 1g
Protein 16g 32%
Calcium 6.6%
Iron 22.8%
* Percent Daily Values are based on a 2000 calorie diet.

4 comments

  • 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

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.