Soft-Cooked Eggs in Spicy Black Beans (Huevos Enfrijolados)

Huevos enfrijolados are a comforting Mexican-inspired dish where soft-cooked eggs are served over a rich, spiced black bean sauce. I love how the beans become creamy and flavorful, making the perfect base for tender eggs and fresh toppings. It’s hearty enough for dinner but still works beautifully as a filling breakfast or brunch.

Why You’ll Love This Recipe

I enjoy this recipe because it strikes the right balance between comfort and freshness. The spiced beans are deeply savory, the eggs add richness, and the toppings bring brightness and crunch. I also like how flexible it is—I can make it mild or spicy, serve it with different garnishes, and enjoy it with either tortilla chips or tostadas.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 Tbsp neutral oil
½ medium sweet onion, diced
1 medium fresno chili
3 cloves garlic, finely chopped
½ tsp chili powder
½ tsp cumin
¼ tsp smoked paprika
Kosher salt
Freshly ground black pepper
1½ cups low-sodium chicken broth, vegetable broth, or water, divided
4-6 large eggs

Serving Suggestions
Fresh cilantro, sliced scallions, radishes, queso fresco (or cotija), sliced avocado, hot sauce, lime wedges
Tostadas or tortilla chips

Directions

1. I start by heating the oil in a skillet over medium heat. I add the diced onion and cook until softened, about 5 minutes.
2. Next, I stir in the fresno chili and garlic, cooking until fragrant.
3. I season with chili powder, cumin, smoked paprika, salt, and black pepper, letting the spices bloom for about a minute.
4. I add 1 cup of broth and the black beans, then let the mixture simmer, mashing some of the beans with the back of a spoon for a creamier texture. I add more broth as needed to reach my preferred consistency.
5. Once the beans are simmering, I make small wells in the mixture and crack the eggs into them. I cover the pan and let the eggs cook gently until the whites are set but the yolks are still runny, about 5–7 minutes.
6. I serve the beans and eggs hot, topping them with cilantro, scallions, radishes, queso fresco, avocado, and a squeeze of lime. Tostadas or tortilla chips are perfect for scooping.

Servings and Timing

This recipe serves 2–3 people, depending on how many eggs I use. It takes about 10 minutes of prep time and 20 minutes of cooking, so I can have it ready in about 30 minutes.

Variations

I also like swapping black beans for pinto beans to change things up. For a vegetarian version, I stick with vegetable broth, and if I want it spicier, I use jalapeños or add hot sauce directly to the bean mixture.

Storage/Reheating

The black bean base stores well in the fridge for up to 3 days and can be reheated on the stovetop with a splash of broth or water. I always cook the eggs fresh, since they don’t reheat well. Toppings should be added just before serving.

FAQs

Can I make this dish ahead of time?

I can prepare the bean mixture in advance, but I cook the eggs fresh when I’m ready to serve.

Can I use canned beans?

Yes, canned black beans work perfectly and save time. I just rinse and drain them before using.

How do I make the eggs firmer?

I simply cook them a few minutes longer until the yolks reach my desired doneness.

Can I make this spicier?

Yes, I add extra chili powder, use a hotter chili, or stir in hot sauce while cooking.

Can I make this dish vegan?

Yes, I skip the eggs and top the beans with avocado, radishes, and vegan cheese instead.

What if I don’t have fresno chili?

I use jalapeños, serranos, or even a pinch of red pepper flakes as a substitute.

Can I use a different type of bean?

Yes, pinto beans or even white beans work well, though the flavor will be slightly different.

How do I prevent the eggs from overcooking?

I keep the heat low and cover the skillet, checking frequently to make sure the yolks stay runny.

What can I serve with this besides tostadas?

I like it with warm tortillas, rice, or even crusty bread.

Is this dish good for breakfast and dinner?

Yes, it works beautifully for both. I often make it for a quick weeknight dinner or a weekend brunch.

Conclusion

Soft-cooked eggs in spicy black beans are one of my favorite comforting yet fresh meals. I love how the creamy beans, runny yolks, and bright toppings come together in such a satisfying way. Whether I’m scooping with tostadas at brunch or serving it for dinner, this dish always feels hearty, flavorful, and nourishing.

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