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

  Organic - 365 Everyday Value

  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

  Cider

  2 tbsp or 30g

• Goat cheese

  Soft type

  4 tbsp or 60g

Directions

1. Drain beans and place in a medium saucepan. Add the cumin, cinnamon, garlic, chile powder, hearty pinch of salt and broth. Bring the mixture to a low simmer.
2. Peel and dice sweet potato into 1" cubes. Add the sweet potato to the warm beans, give it a stir and cover the pot. Cook for about 8-10 minutes until the sweet potatoes are cooked through.
3. Stir in the tomato paste and olive oil and taste for salt, you'll likely need another pinch or two, and spices. You could add heat with a pinch of red pepper flakes if needed. Cover and keep warm until ready.
4. Bring a large pot of salted water with a splash of vinegar to a low boil. Poach the eggs to desired doneness. You can deliver the eggs to the water by cracking them into a ramekin one by one into a ramekin then placing them in the water. Usually best to poach no more than 2 eggs at a time.  For a medium poach, simmer them 2-3 minutes. If you like the yolk more firm, take them 4-5 minutes. Remove eggs when done with a slotted spoon and place gently on a paper towel to drain.
5. Serve each portion with a hearty scoop of the beans and two poached eggs on top. Finish with cilantro and a crumble of goat cheese. 

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