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.
Heat the beans and broth. Season to taste with salt. (see note)
While the beans cook, brush a little olive oil on the baguette slices and toast them to just golden.
Poach the eggs.
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.