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!
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.
Add the chili powder and ground chipotle and cook, stirring constantly, for one additional minute.
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.
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).
Add the lime juice to the soup, stir well, and remove from the heat.
Ladle the soup into 4 bowls and top each with a fried egg and 1/2 teaspoon of parsley or dried cilantro leaves.