Black bean with poached eggs and goat cheese
This Black Bean with Poached Eggs and Goat Cheese recipe features a hearty mixture of black beans and sweet potatoes, seasoned with aromatic spices and topped with creamy goat cheese and perfectly poached eggs. It's a nutritious dish that can be enjoyed for breakfast, lunch, or dinner.
Cook time 20 min
Prep time 5 min
Ingredients:
4 cups black beans2 tsp ground cumin
1/4 tsp cinnamon
2 garlic cloves
1 tsp chili powder
2 cups vegetable broth
1 sweet potato sweet potatos
1 tbsp canned tomato paste
1 tbsp olive oil
1 dash salt
8 eggs
1 tsp coriander leaves
2 tbsp vinegar
4 tbsp goat cheese
Discover a delightful and nutritious meal with our Black Bean featuring poached eggs and goat cheese. This recipe combines the rich, earthy flavors of black beans and sweet potatoes with the creamy tang of goat cheese and perfectly poached eggs for a satisfying dish that’s perfect for any time of the day.
Instructions:
- In a medium pot, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and sauté until fragrant (about 1 minute).
- Add the ground cumin, chili powder, and cinnamon to the pot. Stir well to combine and cook for another minute.
- Add the sweet potatoes, black beans, vegetable broth, and tomato paste to the pot. Stir to mix thoroughly.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 20-25 minutes, or until the sweet potatoes are tender and the mixture has thickened slightly.
- Season with a dash of salt to taste.
- Fill a large saucepan with water, add 2 tablespoons of vinegar, and bring to a gentle simmer over medium heat.
- Crack an egg into a small bowl or cup.
- Stir the simmering water gently to create a whirlpool effect, then carefully slide the egg into the center.
- Let the egg cook for 3-4 minutes, or until the whites are set but the yolk remains runny.
- Use a slotted spoon to remove the egg and transfer it to a plate lined with paper towels. Repeat with the remaining eggs.
- Evenly divide the black bean and sweet potato mixture among four bowls.
- Top each bowl with two poached eggs.
- Sprinkle the crumbled goat cheese over the eggs and beans.
- Garnish with freshly chopped coriander leaves.
- Serve the black bean bowl warm and enjoy!
Black Bean with poached eggs and goat cheese offer a harmonious blend of flavors and textures that will surely become a favorite in your culinary repertoire. The balance of the hearty beans, sweet potatoes, and creamy goat cheese with perfectly poached eggs makes for a fulfilling and nutritious meal that's both delicious and easy to prepare. Enjoy this delightful dish as a wholesome breakfast, brunch, or even a light dinner!
Black bean with poached eggs and goat cheese FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water if necessary to prevent drying out.
Yes, you can substitute goat cheese with feta or queso fresco for a similar tangy flavor. For a milder option, use ricotta or mozzarella.
The sweet potatoes are done when they are tender and can be easily pierced with a fork, which typically takes about 20-25 minutes of simmering in the bean mixture.
Poach the eggs for 3-4 minutes to achieve a set white and runny yolk. Adjust cooking time slightly if you prefer firmer yolks.
A wide, shallow saucepan works best for poaching eggs. This allows for an even distribution of water and makes it easier to create the whirlpool effect.
Cooking Tips:
- Ensure that the beans are cooked until tender for the best texture and flavor.
- When making the poached eggs, use fresh eggs for better results, and add a small splash of vinegar to the boiling water to help the eggs hold their shape.
- Feel free to adjust the spices according to your taste preference. If you like it spicier, add a bit more chili powder or even a pinch of cayenne pepper.
- To make the poaching process easier, you can crack each egg into a small bowl before sliding it gently into the simmering water.
- Garnish the dish with fresh coriander leaves for an added burst of color and flavor.
Nutrition Facts
4 ServingsCalories 480kcal
Protein 33g
Carbohydrates 55g
Fiber 20g
Sugar 3.45g
Fat 20g
More recipes
Roasted acorn squash with chile vinaigrette
Roasted acorn squash with a spicy chile vinaigrette.
07 Dec 2025