Fried Egg Over Black Bean Soup

• 3 tablespoons olive oil, divided
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 1/2 tablespoons ground chipotle chili pepper
• 3 15-ounce cans black beans
• 3 cups chicken or vegetable broth
• 2 tablespoons lime juice
• 4 eggs
• salt and pepper to taste

1. Place 2 tablespoons olive oil, chopped onion and minced garlic in a soup pot. Turn the heat to medium, season with salt and pepper to taste, and cook until onions are softened, about five minutes.
2. Add the chili powder and ground chipotle and cook, stirring constantly, for one additional minute.
3. Add the broth and the beans. Bring to a boil, then lower heat and simmer, stirring occasionally, for 45 minutes to an hour. To thicken, blend briefly with an immersion blender.
4. When ready to serve, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the eggs and fry to your liking (note: we did them over-easy so the yolk would mix nicely into the soup).
5. Add the lime juice to the soup, stir well, and remove from the heat. Serve the soup in a bowl topped with a fried egg.

olive oil, onion, garlic, chili powder, ground chipotle chili pepper, black beans, chicken, lime juice, eggs, salt

Taken from food52.com/recipes/11831-fried-egg-over-black-bean-soup (may not work)