5 from 2 votes
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
  • 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
  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