Get my newest recipe via email:

Black Bean Soup with Poached Egg

Here we have little toasts, crostini, holding perfectly poached eggs, resting over gently seasoned beans, with a dollop of confetti-like salsa and a sprig of flat leaf parsley. This is Mexican food. Not the tacos or enchiladas we might expect, this black bean soup with poached egg is an simple example of one of the many reasons I adore Mexico—its cuisine.

Black Bean Soup with Poached Eggs

I am barely back from a fun-filled girls trip to the heart of Mexico. My tummy continues to purr with memories of our breakfasts—scrambled eggs spicy with green chiles, a side of creamy refried beans and warm tortillas made with freshly ground corn. I suspect it might be tacky, but I always turn my eggs and beans into a taco. Or three.

Oaxaca at sunset--Basilica de la Soledad

This black bean soup topped with eggs was brunch our morning in Mexico City. We’d spent the night there, after a few days in the silver mining town, Taxco, where we buy 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 before heading out to brunch.

Actually, I wasn’t the one who ordered the soup. My girlfriend allowed me the photo op and a few delicious slurps. Her order of black bean soup, with eggs perched on top, inspired this recipe. We were dining at a bakery-café, its display cases loaded with tempting “artisan” breads and well-crafted mouthwatering pastries. No tortilla this time—crostini sliced from one of their baguettes holds up the eggs.

beans for Black Bean Soup with Poached Eggs

You really should build this soup with homemade black beans for aroma and texture unbeknownst to beans from a can. That said; if it works better for you to open a couple of cans of black beans—do it. From there, all you have to do is stir them into a seasoned broth. Don’t fret—the soup is quietly fabulous with either homemade or canned beans.

Fresh tomato salsa. My recipe for tomato salsa is easy, especially if you leave out the step of roasting the tomato and chile. Same as with the canned beans—if it’s down to the difference between making this soup or not—go with purchased salsa. Last night I sprinkled our soup and eggs with a homemade canned salsa, gifted by a gardener/chef friend.

Day of the Dead, Mexico

Savory black bean soup topped with poached eggs for brunch–unexpected Mexican food. Even if you served this to me for breakfast at 8 am, I’d be delighted. Most likely, I’ll be making this soup for dinner, again and again.

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #lettycooksveggies!

Do you like interesting vegetarian recipes and healthy desserts? Sign up for new recipes every week by filling out the green box on the upper right, below my photo. That will make me feel warm and fuzzy inside.

Black Bean Soup with Poached Egg
You will love this soup with its hint of Mexico. 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.
  • About 3 1/2 cups cooked black beans (frijoles de olla) plus 1 ½ to 2 cups of their cooking broth (see note)
  • Real 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 (see note)
  • Freshly ground black pepper
  • 4 sprigs Italian flat leaf parsley or cilantro
  1. Heat the beans and their broth. My frijoles de olla are gently flavored with onion, garlic and epazote. 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. Poach the eggs.
  3. When all is ready—ladle some beans into a bowl, place the crostini and gently slide an 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 stock. Sauté ½ cup chopped onion and 1 minced garlic clove in a bit of olive oil to flavor the beans and stock.
  • Salsa, with fresh tomatoes, green chiles, onion and cilantro is first choice, though a good quality purchased salsa saves time.
  • Our Mexico City bean soup held 2 poached eggs. This recipe calls for 1 egg on crostini per person; if you wish, up it to 2 per person.


  • 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