The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tex-Mex black beans with poached eggs
Like shakshuka? You'll love our warming Tex-Mex stew with black beans for extra filling power. They’re simmered with carrot, green pepper and onion in a spicy tomato sauce, and finished with gently poached eggs, sprinkled with parsley and fresh onion and a drizzle of yogurt. Delicious any time of the day!
SWK: High protein
Plants 6
SWK: High fibre
Serving size
Ingredients
- 4 eggs (Eggs) (free range medium egg)
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 carrot
- 1 pepper
- 1 onion
- 2 garlic clove
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tsp ground cumin
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 431
Protein: 30g
Carbs: 58g
Fat: 14g
Ingredients
- 2 carrot
- 2 pepper
- 2 onion
- 4 garlic clove
- 460g black beans (Rehydrated black beans, water, salt.)
- 1 tbsp ground cumin
- 8 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 800g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 8 x eggs (Eggs) (free range medium egg)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 428
Protein: 30g
Carbs: 58g
Fat: 14g
Tex-Mex black beans with poached eggs
Like shakshuka? You'll love our warming Tex-Mex stew with black beans for extra filling power. They’re simmered with carrot, green pepper and onion in a spicy tomato sauce, and finished with gently poached eggs, sprinkled with parsley and fresh onion and a drizzle of yogurt. Delicious any time of the day!
Cook time:
25 mins
Cuisine:
American
Food group:
Dairy
Allergens: Eggs, Milk, Celery
Cooking Instructions
Ace the base!
- Halve the carrots lengthways and slice into ½cm-thick half-moons. Deseed the peppers and dice into 2cm squares. Peel and thinly slice the onions, then peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the carrots, peppers and three-quarters of the onions for 5-7 mins.
- Add the garlic and cook for 2 mins.
Spice the beans
- Tip the beans and their water into the pan, then sprinkle in the cumin and paprika blend. Stir well to coat, then add the chopped tomatoes and crumble in the stock.
- Pour in 100ml water (200m for 4 portions) and stir well, then simmer for 6-8 mins (8-10 mins for 4 portions) until the sauce has thickened a little.
Poach the eggs
- Meanwhile, fill a saucepan with water, put it over a medium-low heat and bring to a simmer. Finely chop the parsley.
- Create a gentle whirlpool in the pan with a spoon, then crack the eggs into the middle, 1 at a time. Poach for 3-4 mins until theyʼre cooked how you like them.
Finish & serve
- Stir half the parsley through the black beans.
- Top the Tex-Mex beans with 2 eggs per serving. Scatter over the remaining parsley and sliced onions, then drizzle with the yogurt and lightly season to taste with salt.