Fried Egg Over Black Bean Soup

May 14, 2011
0 Ratings
  • Serves 4
Author Notes

My husband loves huevos rancheros. When we were dating, on those rare occasions (wink wink) when we shared breakfast, he would take me somewhere that served them and order huevos rancheros. One recent afternoon, he had a dentist appointment and requested soup for dinner. Since I've had a hankering for Mexican lately (Cinco de Mayo having just passed), I decided to make a soup that played on the flavors of huevos rancheros - a spicy black bean soup that I topped with a fried egg. It turns out, this little recipe of mine was the perfect thing for the huevos rancheros loving, comfort food needing, end of the semester paper writing graduate student known as my husband. And I didn't even have to go to the store!


What You'll Need
  • 3 tablespoons olive oil, divided
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1/2 tablespoon ground chipotle chili pepper
  • 3 15-ounce cans black beans
  • 3 cups chicken or vegetable broth
  • 2 tablespoons lime juice
  • 4 eggs
  • salt and pepper to taste
  • 2 teaspoons parsley or dried cilantro leaves
  1. Place 2 tablespoons olive oil, chopped onion and minced garlic in a soup pot. Turn the heat to medium, season with salt and pepper to taste, and cook until onions are softened, about five minutes.
  2. Add the chili powder and ground chipotle and cook, stirring constantly, for one additional minute.
  3. Add the broth and the beans. Bring to a boil, then lower heat and simmer, stirring occasionally, for 45 minutes to an hour. To thicken, blend briefly with an immersion blender.
  4. When ready to serve, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the eggs and fry to your liking (note: we did them over-easy so the yolk would mix nicely into the soup).
  5. Add the lime juice to the soup, stir well, and remove from the heat.
  6. Ladle the soup into 4 bowls and top each with a fried egg and 1/2 teaspoon of parsley or dried cilantro leaves.
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  • Lori Lyn Narlock
    Lori Lyn Narlock
  • Happyolks
  • ChrisandAmy

3 Reviews

Lori L. May 16, 2011
I love this idea! We'll be having it for dinner one night this week. Maybe with some crumbled tortilla chips on top or with warmed tortillas on the side. Yum.
ChrisandAmy May 14, 2011
Not much is cheaper than eggs and beans seasoned with some spices already in your spice cabinet!
Happyolks May 14, 2011
Totally agree! I've been looking through this recipes thinking, hmmm.. shitake mushrooms on a budget? I'm a poor college student so I can definitely attest that nothing comes much cheaper than black beans and eggs. This looks delicious too! Cilantro, chili, limes, mmm... So good! I would totally vote for this :)