Mexican Black Bean and Egg Soup

Name: Mexican Black Bean and Egg Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Cuisine: mexicaine
Ingredients: 200 g Canned black beans; 4 piece Eggs; 200 g Crushed tomatoes; 1 piece Green bell pepper; 1 tsp Ground cumin; 50 g Shredded cheddar; 300 ml Vegetable broth

Temps

25 min

Difficulté

facile

Ingrédients

Budget

~3-5 €

Valeurs nutritionnelles

Score santé

Bon · /100

365 kcal

par portion

26 gProtéines

18 gLipides

24 gGlucides

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Etapes

1
Dice the bell pepper. Rinse and drain the black beans.
4 min
2
In a pot, combine the broth, crushed tomatoes, bell pepper, black beans, and cumin. Bring to a boil and simmer for 8 minutes.
9 min
3
Create 4 wells in the soup and crack an egg into each one. Cover and cook on low heat for 4 minutes.
5 min
4
Sprinkle with shredded cheddar, cover for 1 minute until melted, and serve.
2 min