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Mexican Black Bean Soup with Poached Egg and Salsa

Gently seasoned brothy black beans, with perfectly poached eggs floating on top of little crostini toasts, finished with dollops of red tomato salsa!  Inspired by a brunch dish I had in Mexico City, this black bean soup with poached egg is another of the many reasons I adore Mexican cuisine.  Not tacos or enchiladas, yet this soup is a delicious example of the simplicity of clean eating Mexican food. Ahhh, this soup will have your tummy purring with content. 

Black Bean Soup with Poached Egg and Salsa

For aroma and texture unbeknownst to beans from a can, you really should build this soup with homemade black beans.  To make this soup on the fly, open a couple of cans of black beans. Don’t fret—the soup is quietly fabulous with either homemade or canned beans.

My recipe for homemade tomato salsa is 5-ingredient, 10-minute easy, though, same as with the canned beans—if it’s down to the difference between making this soup or not—go with purchased salsa. You really do want this black bean soup with poached egg!

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

I’m barely back from a fun-filled girls trip to the heart of Mexico and I can’t stop thinking about the food, especially breakfast.  Like scrambled eggs spicy with green chile, onion, and tomato, with a side of creamy refried beans and warm fresh corn tortillas. I wonder if it’s tacky, that I always make a taco (or 3) with those huevos a la Mexicana and those beans. And the salsa, oh to die for Mexican salsas.

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

We came to Mexico City after a few days in the silver mining town of Taxco, buying silver jewelry. We were on our way to Oaxaca City, to celebrate the Day of the Dead. That morning, instead of our usual breakfast, we walked in Chapultepec Park and enjoyed a steam bath at the hotel before heading out to brunch.

Close to the hotel we found a bakery-café, with display cases loaded with tempting “artisan” breads and well-crafted mouthwatering pastries. Brunch service was busy, but we settled at an outside table and ordered coffee. The black beans with egg and two salsas didn’t sound like anything special, thank goodness someone at our table ordered it.

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

Savory black bean soup topped with poached eggs for brunch–unexpected Mexican food. Make it for breakfast, brunch, lunch, or dinner–you’ll be delighted.

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Black Bean Soup with Poached Egg
Black Bean Soup with Poached Egg
Prep Time
10 mins
Total Time
10 mins

Once you have all the components ready, black bean soup topped with eggs is a breeze to complete. You can prep the beans, the crostini, and the salsa ahead of time. Makes 4 servings. Our Mexico City 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.

Course: Breakfast, Brunch, Dinner
Cuisine: Mexican, Vegetarian
Servings: 4 servings.
Author: Letty Flatt | Letty's Kitchen
  • About 3 1/2 cups cooked black beans plus
  • 1 ½ to 2 cups vegetable broth, from the homemade beans, or purchased
  • fine sea salt , to taste
  • 4 slices of a baguette , cut on bias about ¼ inch thick
  • Olive oil , as needed
  • 4 eggs , perfectly poached
  • Tomato salsa, homemade or purchased
  • Freshly ground black pepper
  • 4 sprigs Italian flat leaf parsley or cilantro, optional
  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.
  • Salsa, with fresh tomatoes, green chiles, onion and cilantro is first choice, though a good quality purchased salsa saves time.


  • 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

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