Sopa Negra con Huevo Pochado (Costa Rican Black Bean, Cilantro & Egg Soup) – Authentic Costa Rica Recipe
Deeply savory black bean broth simmered with sweet peppers and cilantro, cradling a soft egg.
- Country of Origin
- 🇨🇷 Costa Rica (Central America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Velvety blended black beans, Poached farm eggs, Diced sweet peppers and avocado, Fresh cilantro, Cumin
Ingredients for Sopa Negra con Huevo Pochado (Costa Rican Black Bean, Cilantro & Egg Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) velvety blended black beans, prepped into bite-sized pieces
- 1.5 cups poached farm eggs, washed and trimmed
- 1 cup diced sweet peppers and avocado
- 1 medium onion and 3 cloves garlic, finely minced with fresh cilantro
- 1.5 tbsp traditional Costa Rica seasoning (cumin, garlic, Salsa Lizano)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh cilantro for 3–4 minutes until fragrant.
- Stir in cumin, garlic, Salsa Lizano and toast for 45 seconds to release the essential oils of Costa Rica's kitchen.
- Add velvety blended black beans and poached farm eggs, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in diced sweet peppers and avocado, adjust seasoning, and ladle steaming hot into deep bowls.