Ingredients
For the Black Bean Sauce
- 2 Tbsp neutral oil
- ½ medium sweet onion, diced
- 1 medium fresno chili, diced
- 3 cloves garlic, finely chopped
- ½ tsp chili powder
- ½ tsp cumin
- ¼ tsp smoked paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cans black beans, drained (about 3 cups total)
- 1½ cups low-sodium chicken broth (or vegetable broth or water), divided
For the Eggs and Garnishes
- 4-6 large eggs
- Fresh cilantro, for garnish
- Sliced scallions, for garnish
- Radishes, thinly sliced, for garnish
- Queso fresco or cotija cheese, crumbled, for garnish
- Sliced avocado, for serving
- Hot sauce, optional
- Lime wedges, for serving
- Tostadas or tortilla chips, for serving
Instructions
- Sauté the aromatics: Heat 2 tablespoons of neutral oil in a large skillet over medium-low heat. Once hot, add the diced onion and fresno chili. Season lightly with kosher salt. Sauté them for about 5-7 minutes until softened and fragrant.
- Add beans and spices: To the skillet, add the drained black beans, chopped garlic, chili powder, cumin, and smoked paprika. Stir everything together thoroughly so the spices coat the beans evenly.
- Add liquid and simmer: Pour in 1 cup of chicken broth, vegetable broth, or water into the skillet. Stir well to combine. Increase the heat and bring the mixture to a boil, then reduce heat and simmer gently for 7-9 minutes to let the flavors meld.
- Mash the beans: Using a potato masher, crush the beans directly in the skillet until no large whole pieces remain and the mixture is thick and creamy. Stir in the remaining ½ cup of broth or water to adjust consistency. Taste the sauce and add more salt or pepper if needed.
- Add eggs: With a spatula, create shallow wells in the bean mixture to hold the eggs. Crack one egg into each well (up to 6 eggs total). Season each egg with a pinch of kosher salt and black pepper. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. Cook a little longer if you prefer firmer yolks.
- Garnish and serve: Immediately sprinkle the dish with fresh cilantro, sliced scallions, and crumbled queso fresco. Add radishes, sliced avocado, and hot sauce as desired. Serve hot with tostadas or tortilla chips and lime wedges on the side. Enjoy your comforting huevos enfrijolados!
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can adjust the heat by using milder or hotter chilies.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Use fresh eggs for best poaching results directly in the bean sauce.
- This dish pairs perfectly with crispy tostadas or tortilla chips to scoop up the beans and eggs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Salt
