Bean Bowls with Poached Eggs

Ingredients

• Canned black beans

  Low sodium, drained

  4 cup or 1.04kg

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  1 tsp or 3g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Vinegar

  Distilled

  2 tbsp or 30g

• Goat cheese

  Soft type

  4 tbsp or 60g

Directions

1. Drain the black beans and add them to a medium saucepan. Add the cumin, cinnamon, minced garlic, chili powder, a hearty pinch of salt, and vegetable broth. Bring the mixture to a low simmer.
2. Peel the sweet potato and dice it into 1-inch cubes. Add the sweet potato to the simmering beans, stir, and cover the pot. Cook for 8-10 minutes, or until the sweet potatoes are tender.
3. Stir in the tomato paste and olive oil. Taste and adjust the seasoning with salt (you'll likely need another pinch or two) and spices. For additional heat, add a pinch of red pepper flakes. Cover and keep warm.
4. Fill a large pot with water, add a splash of vinegar and a pinch of salt, and bring it to a low boil. To poach the eggs, crack each egg into a small ramekin one at a time, then gently slide it into the boiling water. It's best to poach no more than 2 eggs at a time. For medium-cooked yolks, simmer for 2-3 minutes. For firmer yolks, simmer for 4-5 minutes. Once cooked to your liking, remove the eggs with a slotted spoon and place them on a paper towel to drain.
5. To serve, add a generous scoop of the bean and sweet potato mixture to each bowl. Top with two poached eggs, fresh cilantro, and a crumble of goat cheese.