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Salsa-Poached Eggs

with Black Beans and Avocado
a plate of poached eggs and beans on a corn tortilla
Prep Time: 
25 minutes
Number of Servings: 
Serves 4
Recipe Source: 
The Brain Health Kitchen by Annie Fenn, MD ($35, Artisan, 2023)

Ingredients

  • 3 cups cooked black beans or 2 (15 oz) cans, rinsed
  • 1 1⁄2 cups jarred salsa, made from red or green chilis (or a mix), mild, medium, or hot
  • 1 cup unsweetened, unflavored nut milk (such as almond, cashew, macadamia, pecan, or other) or water or stock
  • 1⁄2 tsp kosher salt
  • 4 to 8 eggs
  • 1 avocado, sliced
  • 1 scallion, white and green parts finely chopped (optional)
  • 1⁄4 cup fresh cilantro leaves and tender stems, coarsely chopped (optional)
  • Freshly ground black pepper
  • Corn tortillas, warmed

Directions

  1. Combine beans, salsa, nut milk, and salt in a large skillet over medium heat. Bring to a gentle simmer and cook, stirring often, until mixture starts to thicken slightly, about 10 minutes.
  2. Use a spoon to make a well in the sauce and crack an egg into it. Repeat with as many eggs as you want to cook. Cover and cook over low heat for 7 to 10 minutes, depending on how you like your eggs;:
    • about 7 minutes for runny
    • 8 for jammy
    • up to 10 minutes for a fully cooked yolk
  3. To serve, scoop out some of the sauce and an egg or two into each bowl. Top with avocado slices and scatter with scallions and cilantro, if using, and then finish with pepper.
  4. Serve with warm tortillas on side.

Notes

  • This skillet egg dish takes inspiration from the classic Mexican-American dish huevos rancheros.
Nutrition Info: 
760 Calories, 44 g Protein, 240 mg Cholesterol, 114 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 30 g Fiber, 17 g Total fat (4 g sat), 993 mg Sodium, ★★★★★ Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, ★★★ Vitamin A, Vitamin B3 (niacin), Vitamin E, Calcium, ★★ Vitamin B12, Vitamin K

Contributor

Annie Fenn, MD

Annie Fenn is physician, a chef, and the author of The Brain Health Kitchen: Preventing Alzheimer’s Through Food, a science-based cookbook and care manual for the brain.

Her mission is to help you fend off Alzheimer’s and other dementias while still eating delicious food. 

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