My husband loves huevos rancheros. When we were dating, on those rare occasions (wink wink) when we shared breakfast, he would take me somewhere that served them and order huevos rancheros. I, on the other hand, could never understand spicy Mexican food for breakfast. In fact, I've never bitten into a breakfast burrito. However, I will have eggs, or any type of breakfast for dinner, which brings us to today's recipe - fried egg over black bean soup. <br /> <br />One recent afternoon, he had a dentist appointment and requested "soup and bread" for dinner tonight. Since I've had a hankering for Mexican lately (Cinco de Mayo having just passed), I decided on spicy black bean soup and let him pick up his choice of bread. I was going to garnish the soup with the usual - a bit of shredded cheddar, chopped cilantro, sour cream, or even better, creme fraiche - but suddenly it all seemed so boring, and I had none of these ingredients in the house. And while I think the fried egg topper has also been ubiquitous as of late, I've never tried it over black bean soup. It turns out, this little recipe of mine was the perfect thing for the huevos rancheros loving, comfort food needing, end of the semester paper writing graduate student known as my husband. And I didn't even have to go to the store. <br /> <br />

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