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BEAN SOUP WITH EGGS.

BEAN SOUP WITH EGGS.

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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course LONCHES
Cuisine Mexican
Servings 6 eggs

Ingredients
  

  • 2 cups beans with liquid
  • 3 tomatoes
  • 1 jalapeño optional
  • small piece of onion
  • 1 clove garlic
  • 6 eggs more or less

Instructions
 

  • Prepare the Beans:
    In a blender, combine the cooked beans and their liquid. Blend until smooth and set aside.
    Make the Salsa:
    saute the tomatoes, onion jalapeño and clove of garlic. In the same blender, combine the tomatoes, jalapeño, onion, garlic, and a little water. Blend it well. Add salt to taste.
    Cook the Salsa:
    In a large pot or skillet, heat the olive oil over medium heat. Pour in the blended salsa and cook for about 2 minutes, stirring occasionally.
    Combine Ingredients:
    Add the blended beans to the pot and mix well. Bring the mixture to a gentle boil.
    Add the Eggs:
    Once boiling, carefully crack the eggs into the pot, one at a time, spacing them evenly. Cover the pot and let it simmer for about 6 minutes, or until the eggs are set to your liking.
    Serve:
    Once the eggs are cooked, remove from heat. Serve warm with crusty bread, tortillas, or over rice. Enjoy!