Sopa De Frijoles Con Huevos (Bean And Egg Soup)

Name: Sopa De Frijoles Con Huevos (Bean And Egg Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 2 cups of cooked pinto beans; cilantro, a couple of sprigs; 1/4 cup chopped green bell pepper; 1/4 cup chopped white onion; 1 jalapeno, cut down the middle and seeded; 1 cube chicken bouillon or 1 tablespoon powder chicken bouillon; 1/2 tablespoon cooking oil; salt; pepper; Tabasco sauce, a couple of shakes (optional); 1 1/2 cups cooked white rice; 3 -4 cups water

Servings: persons

6 large eggs
2 cups of cooked pinto beans
cilantro, a couple of sprigs
1/4 cup chopped green bell pepper
1/4 cup chopped white onion
1 jalapeno, cut down the middle and seeded
1 cube chicken bouillon or 1 tablespoon powder chicken bouillon
1/2 tablespoon cooking oil
salt
pepper
Tabasco sauce, a couple of shakes (optional)
1 1/2 cups cooked white rice
3 -4 cups water

1
In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
2
Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
3
Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
4
Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
5
To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large eggs, 2 cups of cooked pinto beans, cilantro, a couple of sprigs, 1/4 cup chopped green bell pepper, and more.

Yes, Sopa De Frijoles Con Huevos (Bean And Egg Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!