Rinse the dried black beans thoroughly.

Soak the rinsed beans in 8 cups of water in a saucepan for 2 hours.

Bring the beans to a boil.

Reduce heat, cover, and simmer until the beans are soft, approximately 1 1/2 hours. Remove from heat.

In a blender, puree the cooked beans along with their liquid, diced yellow onions, chopped red bell peppers, oregano, chopped cilantro, chopped celery rib, and crushed garlic.

Transfer the pureed mixture to a saucepan.

Heat the soup over medium-low temperature until warmed through.

Carefully poach the eggs in the simmering soup.

Serve the hot soup with fried flour or corn tortillas.