The Most Epic Vegetarian Brunch Dish!
If you love the saucy satisfaction of huevos rancheros but crave something creamier and a touch smoky, meet your new favorite brunch recipe—eggs in spicy black beans, a.k.a. huevos enfrijoladas. Picture velvety mashed beans scented with garlic, cumin, and smoked paprika, gently cradling jammy-yolked eggs. And, if you’re like me, an overly generous sprinkle of cilantro and queso fresco before serving.
Think of this as similar to spicy eggs in purgatory or a red or green shakshuka wherein the eggs are nestled into and cook right in the sauce. It’s hearty yet light, pantry-friendly, and—best of all—ready in one skillet. 💃🏻
Easily Adaptable To What You Have on Hand
I like to use canned black beans for convenience, but certainly if you have leftover Mexican black beans, they’re great here!
Fresno chili peppers are slightly spicier than a jalapeño (I’m a big fan of the lingering heat!), but you can use any type of chili pepper.
And lastly, a quick note on queso fresco and cotija. For the longest time I thought I preferred cotija, which is dryer (like feta cheese), but I am such a fan of the soft, milky texture queso fresco. Both have a salty flavor that work beautifully with black beans.
Jump to RecipeEasy Instructions
A full list of ingredients and quantities can be found in the recipe card below.
Hearty, Savory, And A Complete Meal On Its Own
Eggs in spicy black beans is the kind of breakfast that keeps you full for hours. It’s really filling, so there’s no need to serve anything on the side except maybe a bowl of fresh fruit. If we’re hosting brunch, I’ll place orange segments in one bowl and fresh berries in another and call it a day. Easy!
Two Quick Tips!
- Hot skillet, cold toppings. Contrast makes flavors pop—finish with fresh herbs, lime wedges, or even pickled red onions and sour cream.
- Steam. A tight-fitting lid traps moisture, cooking eggs evenly without drying the top layer of beans.
To Feed A Larger Group, Bake The Eggs!
While I think the amount of beans called for in this recipe is perfect for 4-6 guests (assuming 1 or 2 eggs per person, your choice), if you want to feed more people, here’s what I’d recommend:
Double everything required for making the mashed bean mixture, then transfer it to a large baking dish with deep sides (like a 9×13 casserole dish). Make wells on top for up to 10 eggs, season them as instructed, then bake in an oven preheated to 350°F (177°C) for 7-10 minutes, or until the eggs are cooked to your preferred doneness.
Please, please give this easy huevos enfrijolados recipe a try! It is currently at the top of my ‘favorite brunch dishes’ list with no signs of leaving any time soon. I can’t wait to hear what you think (so don’t forget that ⭐️⭐️⭐️⭐️⭐️ rating and review below!).
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Soft-Cooked Eggs in Spicy Black Beans (Huevos Enfrijolados)
Equipment
Ingredients
- 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
Instructions
- Sauté the aromatics. Heat 2 Tbsp neutral oil in a large skillet over medium-low heat. When hot, add onion and Fresno chili, season lightly with kosher salt, then sauté until softened, about 5-7 minutes.
- Add beans and spices. Pour in 2 cans of drained black beans, 3 chopped cloves of garlic, ½ tsp chili powder, ½ tsp cumin, and ¼ tsp smoked paprika. Stir well.
- Add liquid. To this, add 1 cup of broth or water, then stir really well. Increase the heat, bring to a boil, then simmer for 7-9 minutes.
- Use a potato masher to smash the beans so no whole pieces remain. Stir in the remaining ½ cup of water or broth. Taste and adjust seasoning.
- Add eggs. Use a spatula to create shallow wells, then crack an egg into each one. You can fit up to 6 eggs easily. I find it helpful to have the eggs already cracked into small bowls. Season each egg lightly with kosher salt and black pepper. Cover with a lid, then cook for 5-7 minutes, or until the whites are just set, but the yolks are still runny. Feel free to cook for a couple minutes more if you like the eggs more done.
- Garnish, then serve! Immediately sprinkle the whole thing with fresh cilantro, thinly sliced scallions, and queso fresco. Add any other toppings you like, then serve hot. Enjoy!
Notes
- Nutrition facts assume 6 large eggs — you can determine whether guests want one egg or two per serving. I did not factor in tostadas or tortillas.
- Make-ahead: Cook the bean sauce (Steps 1–4), cool, and refrigerate up to 4 days or freeze for 2 months. Reheat on the stove, thinning as needed, then poach fresh eggs right before serving.
- Leftovers: Store beans and eggs together in an airtight container for up to 2 days. Rewarm slowly over low heat with a splash of broth; the yolks will firm up a bit.
Nutrition
*Recipe adapted slightly from NYTimes Cooking.
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