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Spicy Black Bean Spread with Poached Eggs & Tomato Salsa Recipe

Spicy Black Bean Spread with Poached Eggs & Tomato Salsa recipe


This is a yummy breakfast with a spicy bean spread, soft poached eggs, and fresh tomato salsa. You mash beans and cook them with spices, then top with eggs and salsa made from tomatoes and avocado.


1 large ripe avocado
1 x (15 oz) can black beans
120 ml vegetable broth
6 large eggs
1 pint cherry tomatoes
1 red onion
1/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons white vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lime, juiced


Wash and dry all fresh produce.
Halve the cherry tomatoes and transfer to a bowl.
Halve the avocado, remove the pit, and dice the flesh. Add to the bowl with tomatoes.
Peel and finely chop the red onion, then add half to the tomato-avocado mixture.
To the tomato-avocado mixture, add lime juice, salt, and pepper to taste. Mix to create the salsa and set aside.
Drain and rinse the black beans.
Heat a saucepan over medium heat, add olive oil and the remaining half of the red onion. Cook until softened, about 3 to 4 minutes.
Stir in smoked paprika, cumin, salt, and pepper, and cook until fragrant, about 30 seconds.
Add the black beans and vegetable broth to the saucepan. Bring to a simmer, then reduce heat and cook for 10 minutes, mashing the beans slightly with a fork or potato masher.
Fill a separate saucepan with water, add white vinegar, and bring to a gentle simmer.
Crack the eggs into the simmering water one at a time, and poach for 3 to 4 minutes for runny yolks or longer for firmer yolks.
Using a slotted spoon, remove the poached eggs and drain on a paper towel.
To serve, spread the black bean mixture on plates, top with poached eggs, and spoon the tomato-avocado salsa over the top. Enjoy!

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