Spicy black bean soup with poached egg

Ingredients:

• 1 tbsp. vegetable oil
• 1 small red onion, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1 crushed chipotle pepper in adobo sauce
• 1 tbsp. chili powder
• 1 tsp ground cumin
• 3 cups lightly salted vegetable broth
• Two 425g cans of black beans
• 1 can (425 g) diced tomatoes
• Zest and juice of 2 limes
• 4 large eggs
• Chopped fresh cilantro for serving

Preparation:

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until the vegetables begin to soften, 4–5 minutes. Add the chipotle pepper, chili powder, and ground cumin and cook, stirring, for another 30 seconds.
2. Add the vegetable broth, black beans, and diced tomatoes. Bring to a boil, reduce heat to medium, and simmer for about 15 minutes. Add the lime zest and juice, and season with salt and pepper to taste.
3. Using a spoon, make 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each well.
4. Cover and cook until the eggs are set to your liking, about 5 minutes. Sprinkle with fresh cilantro and place 1 egg in each of 4 bowls, then divide the soup among the bowls and serve.