Mexican Black Bean Soup with Poached Egg
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.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Breakfast, Brunch, Dinner
Cuisine: Mexican, Vegetarian
Keyword: black beans, salsa, eggs
Servings: 4 servings.
Calories: 309kcal
- 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
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.
- 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.
Serving: 1g | Calories: 309kcal | Carbohydrates: 53g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 680mg | Potassium: 569mg | Fiber: 14g | Sugar: 1g | Calcium: 66mg | Iron: 4.1mg