Black bean soup with poached egg, salsa and corn tortillas

Black bean soup with poached egg, salsa and corn tortillas

I saw this on a cooking travel program (I forget which) and really liked the poached egg in the soup so added it to my repertoire. Great South American flavours! 🌶

Philip Pantelides


2 people
  1. 800 g Black beans
  2. 3 red onions
  3. 2 celery stalks
  4. 1 green pepper
  5. 1 orange or red pepper
  6. 2 red chillis
  7. 2 cloves garlic
  8. 5 Springs fresh thyme or rosemary
  9. 1 bunch coriander
  10. 6 corn tortillas
  11. 6 eggs
  12. 1 lime
  13. 1 tsp red wine vinegar
  14. 1 tsp Sesame oil
  15. Pinch salt
  16. Pinch pepper


  1. Change

    Finely chop 2 onions, celery, herbs (rosemary / thyme) and garlic

  2. Change

    Poor a glug of oil in a pot, sweat the chopped ingredients on a medium heat

  3. Change

    Meanwhile, finely chop the peppers, coriander stalks and 1 chilli

  4. Change

    Add to the pan and cook for 15min

  5. Change

    While the veg are cooking, chop the remaining onion, coriander and chilli

  6. Change

    Mix in a bowl with salt, pepper, juice of the lime, red wine vinegar and a touch of oil to make the salsa 💃

  7. Change

    Add the beans including liquid and simmer on a medium heat for 30mins

  8. Change

    Once the beans have reduced blend half the mixture with a hand blender to retain add some texture. Taste and season with salt and pepper.

  9. Change

    For the last 3 mins drop in the eggs and poach

  10. Change

    Serve with corn tortillas and top with the salsa. Enjoy!

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