Soft-Cooked Eggs in Spicy Black Beans (Huevos Enfrijolados)
Huevos enfrijoladas or eggs in spicy black beans deliver the cozy comfort of refried beans and the elegance of perfectly poached eggs—all in about 40 minutes. Top with all your favorite cool, creamy garnishes! A hearty, satisfying vegetarian brunch dish that could easily rival dishes from your favorite Mexican restaurant.
Servings: 4 servings
Calories: 206kcal
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
Calories: 206kcal | Carbohydrates: 7g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 279mg | Sodium: 142mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 652IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg
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