Mexican Braised Beans Soft Egg (Print View)
Spiced black beans simmered with Mexican aromatics, crowned with soft eggs and fresh garnishes.
# What You Need:
→ Beans and Aromatics
01 - 2 tablespoons 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 teaspoons ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon 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 -
- Its the kind of dinner that feels like a warm hug, perfect for nights when you need something nourishing but dont want to spend hours cooking.
- The soft-boiled egg creates an instant velvety sauce that ties all the Mexican spices together into something that tastes like it simmered all day.
02 -
- The ice bath for your eggs isnt optional, it keeps that yolk perfectly runny instead of continuing to cook in its own heat.
- These beans actually taste better the next day, so make extra and let the spices deepen even more in the refrigerator.
03 -
- Mash a small portion of the beans against the side of the pot to create a creamier base.
- Warm your serving bowls, this dish stays hot much longer and the eggs stay perfectly runny.