Eggs, Motul Style on Tortillas
Huevos MotuleñosThis colorful Yucatán egg dish appears on restaurant menus all over the region. It is a satisfying meal of beans, eggs, ham, peas, and golden plantains served on a crisp tortilla (tostada) and topped with a spicy tomato sauce. It is wonderful for a brunch or late breakfast, called almuerzo in Mexico. Most of the parts can be made ahead, so the final cooking and assembly are easy.
Ingrediënten
Makes 4 servings
- 2 cups cooked Black Beans Yucatán drained and mashed
- Yucatán Tomato Sauce
- 4 Crisp-Fried Whole Tortillas
- 1 fried plantain see Fried Plantains
- 2 tablespoons vegetable oil
- ½ cup fresh or frozen peas
- 4 large eggs
- ½ cup diced cooked ham
Instructies
- Prepare the beans, then the tomato sauce, and keep both warm.
- Fry the plantains, then in a separate pan, fry the corn tortillas.
- Set both aside.
- Just before assembling the dish, Bring a small pan of water to a boil.
- Add the peas and cook 1 to 2 minutes.
- Drain.
- In a medium nonstick skillet, heat 2 tablespoons oil over medium heat and fry the eggs "sunny-side up"—until the whites are set and the yolk is still soft, or to desired doneness.
- Lay 1 crisp tortilla on each serving plate.
- Spread about ½ cup of mashed beans on each tortilla.
- Spoon 2 to 3 tablespoons of tomato sauce on top of the beans.
- Place a cooked egg on top and garnish each serving with ham, peas, and plantains.
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