Bean Bowls with Poached Eggs

BEAN BOWLS WITH POACHED EGG // Serves 4

The texture comes out like a stew and you want some of the liquid to be in the pot. Once you break the yolk from the egg, it makes a sauce with the bean broth. Add more broth to the pot if needed, it absorbs moisture as it cools, and adjust the spices to your liking.

I cooked my beans from scratch and drained off the excess liquid before adding the broth from there. They don't need to be completely drained by any means, but I wanted my broth flavor to not taste too strongly of bean. I'd guess you could use canned beans in a pinch, the texture will just be a bit less substantial.

½ lb. dried black beans (rinsed and soaked overnight)

2 tsp. cumin

¼ tsp. cinnamon

2 cloves garlic, smashed

1 tsp. chile powder

2 cups vegetable broth

1 medium sweet potato, peeled and diced in 1'' cubes

1 Tbsp. tomato paste

1 to 2 Tbsp. extra virgin olive oil

salt to taste

4 to 8 eggs (use 1 to 2 eggs per person)

cilantro and hot sauce to finish

cotija, queso fresco or goat cheese optional

Directions at sproutedkitchen.com

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