Salsa-Poached Eggs with Black Beans

Inspired by huevos rancheros, this quick skillet dish pairs poached eggs with a creamy, spiced sauce made from black beans, salsa, and nut milk. It’s a brain-healthy, plant-rich twist on a comfort food classic. The sauce provides a base to cook the eggs gently, and toppings like avocado, scallions, and cilantro add freshness and flavor. It’s an easy, flexible meal—perfect for breakfast, lunch, or dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the sauce:

Step 2

Combine beans, salsa, nut milk, and salt in a large skillet over medium heat.

Step 3

Bring to a gentle simmer, stirring often, until the mixture thickens slightly—about 10 minutes.

Step 4

2. Poach the eggs:

Step 5

Use a spoon to make a small well in the sauce and crack an egg into it.

Step 6

Repeat with as many eggs as desired.

Step 7

Cover the pan and cook on low heat for 7 to 10 minutes depending on preference:

Step 8

• 7 minutes for runny yolks

Step 9

• 8 for jammy

Step 10

• 10 for fully set yolks

Step 11

3. Serve:

Step 12

Scoop a portion of sauce and 1–2 eggs into each bowl.

Step 13

Top with avocado slices, scallions, and cilantro if using.

Step 14

Finish with black pepper and serve with warm tortillas on the side.