2 Tbsp neutral oil

½ medium sweet onion, diced

1 medium fresno chili, chopped

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

1½ cups low-sodium chicken broth, vegetable broth, or water (divided)

2 cups cooked black beans (or 1 can, rinsed and drained)

4–6 large eggs

Fresh cilantro, for garnish

Sliced scallions, for garnish

Radishes, thinly sliced, for garnish

Queso fresco or cotija, crumbled

Sliced avocado

Hot sauce, to taste

Lime wedges

Tostadas or tortilla chips, for serving

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Heat oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
Stir in fresno chili and garlic, cooking until fragrant.
Add chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to bloom the spices.
Pour in 1 cup of broth and add black beans. Simmer and mash some beans for a creamier texture. Add more broth as needed for desired consistency.
Make small wells in the beans and crack eggs into them. Cover and cook 5–7 minutes, until whites are set and yolks remain runny.
Serve hot with toppings like cilantro, scallions, radishes, queso fresco, avocado, hot sauce, and lime. Scoop with tostadas or tortilla chips.

The bean base can be made ahead and reheated; cook eggs fresh before serving.

Adjust spice level with jalapeños, serranos, or more chili powder.

Pinto beans can be used instead of black beans.

For a vegetarian version, use vegetable broth; for vegan, skip the eggs and add avocado and vegan cheese.

Best enjoyed warm with crispy tostadas or tortillas.