Prep 15 mins
Cook 15 mins
From a wonderful website, www.whfoods.com Tips: You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and it won't end up in your beans.
- 4 free range eggs
- 1 teaspoon apple cider vinegar or 1 teaspoon any other light vinegar
- 4 cups water
- 4 tablespoons chicken broth or 4 tablespoons vegetable broth
- 2 (16 ounce) cans black beans, drained
- 1 medium onion, minced
- 4 medium garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 1⁄2 tablespoons red chili powder
- 2 tablespoons chopped fresh cilantro
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup salsa (prepared)
- 2 cups shredded romaine lettuce
- 1 large avocado, cubed
- Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
- In a separate stainless steel skillet heat 1 tbs broth. Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. Cook beans for about 10 minutes on medium low heat, stirring occasionally. Add cilantro, salt and pepper.
- To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk have filmed over. Remove with a slotted spoon, and place eggs over beans. Serve with salsa, shredded romaine lettuce and avocado.
This was very good. Since the eggs weren't fried, I felt I could fry a couple of tortillas lightly to serve it on. I used pinto beans, but followed the recipe otherwise. Very tasty. Thanks for sharing.