Mexican Braised Beans Soft Egg (Printer-friendly)

Tender Mexican-spiced braised beans topped with soft-boiled egg, avocado, fresh cilantro, and queso fresco.

# What You Need:

→ Beans and Aromatics

01 - 2 tbsp olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 jalapeño pepper, seeded and diced
05 - 1 red bell pepper, diced

→ Braising Base

06 - 2 cans (15 oz each) black beans, drained and rinsed
07 - 1 can (14 oz) diced tomatoes
08 - 1 cup vegetable broth
09 - 2 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp chili powder
13 - 1 bay leaf
14 - Salt and black pepper, to taste

→ Eggs

15 - 4 large eggs

→ Garnishes

16 - 1/4 cup fresh cilantro, chopped
17 - 1 avocado, sliced
18 - 1/4 cup crumbled queso fresco or feta
19 - Lime wedges

# How to Make It:

01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, garlic, jalapeño, and red bell pepper. Sauté for 5-6 minutes until softened.
02 - Stir in cumin, smoked paprika, oregano, and chili powder. Cook for 1 minute until fragrant.
03 - Add black beans, diced tomatoes, vegetable broth, and bay leaf. Season with salt and pepper. Bring to a simmer.
04 - Reduce heat to low, cover, and braise for 25-30 minutes, stirring occasionally, until flavors meld and the mixture is thickened. Remove and discard bay leaf.
05 - While beans are braising, bring a saucepan of water to a gentle boil. Carefully add eggs and simmer for 6 minutes for soft-boiled. Transfer to an ice bath to stop cooking, then gently peel.
06 - Spoon braised beans into bowls. Top each with a peeled soft-boiled egg, avocado slices, queso fresco, cilantro, and a squeeze of lime. Serve immediately, optionally with warm corn tortillas.

# Expert Tips:

01 -
  • The way the egg yolk creates an instant creamy sauce thats better than anything you could buy
  • Its budget friendly but tastes like something from a fancy brunch spot
  • Everything cooks in one pan so cleanup is practically nonexistent
02 -
  • The eggs continue cooking after you remove them from the water, so the ice bath is crucial for that perfect runny yolk
  • These beans actually taste better the next day, so dont hesitate to double the recipe
  • Letting the beans rest for 5 minutes off the heat before serving allows the sauce to thicken naturally
03 -
  • Reserve a tablespoon of the cilantro stems and mince them with the garlic for extra flavor
  • If your sauce seems too thick, add a splash more broth or even a bit of the water from the eggs
  • A cast iron skillet creates the best fond at the bottom, which adds incredible depth

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