Eggs Motul Style, or Huevos Motulenos, is a beloved breakfast dish from Yucatán, Mexico, known for its rich layers of flavor and comforting textures. This recipe builds a foundation of crispy fried corn tortillas topped with a creamy, seasoned black bean mash. It is then crowned with a perfectly fried egg, salty diced ham, sweet green peas, and a fresh, zesty tomato salsa. Finished with a sprinkle of melted Monterey Jack cheese, every bite offers a satisfying contrast between the crunchy tortilla, soft beans, and runny yolk. ItâÂÂs a vibrant, filling meal that brings authentic home-style Mexican cooking to your table, perfect for weekend brunches or special family gatherings.
Eggs Motul Style
Description
Eggs Motul Style, or Huevos Motulenos, is a beloved breakfast dish from Yucatán, Mexico, known for its rich layers of flavor and comforting textures. This recipe builds a foundation of crispy fried corn tortillas topped with a creamy, seasoned black bean mash. It is then crowned with a perfectly fried egg, salty diced ham, sweet green peas, and a fresh, zesty tomato salsa. Finished with a sprinkle of melted Monterey Jack cheese, every bite offers a satisfying contrast between the crunchy tortilla, soft beans, and runny yolk. ItâÂÂs a vibrant, filling meal that brings authentic home-style Mexican cooking to your table, perfect for weekend brunches or special family gatherings.Directions
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Place dry black beans in a large saucepan and cover with 3 cups of water. Soak overnight, or bring to a boil, simmer for 2 minutes, then cover and let stand for 1 hour.
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Add the chopped onion, minced garlic, and 1 teaspoon of salt to the beans and water. Do not drain the water.
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Bring to a boil, then reduce heat and simmer for about 2 hours, or until the beans are very tender.
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While beans cook, combine undrained canned tomatoes, 2 tablespoons of finely chopped onion, 1/2 teaspoon salt, and cayenne pepper in a bowl. Set aside to make the salsa.
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Once beans are tender, transfer them with their liquid to a large heavy skillet. Mash the beans with a potato masher while cooking over medium heat.
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Cook the mashed beans, uncovered, for 3 to 5 minutes, stirring frequently, until the mixture is thick and creamy. Keep warm.
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Cook frozen peas according to package directions, then drain well. Toss the peas with the chopped ham and cover to keep warm.
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Heat about 1/4 inch of vegetable oil in a clean heavy skillet over medium-high heat.
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Fry the corn tortillas for 20 to 40 seconds per side, until crisp and golden brown. Drain on paper towels.
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Spread about 1/3 cup of the hot bean mixture onto each fried tortilla. Place on a baking sheet and keep warm in a 300°F (149°C) oven.
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In the same hot oil used for the tortillas, fry the eggs until the whites are set but yolks are still runny. Season lightly with salt and pepper.
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Place one fried egg on top of the bean-covered tortilla for each serving.
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Spoon approximately 1/2 cup of the ham and pea mixture over each egg.
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Top each serving with a spoonful of the fresh tomato salsa and sprinkle with shredded Monterey Jack cheese.
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Serve immediately while hot and crispy.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 1501kcal
- % Daily Value *
- Total Fat 67 gg104%
- Saturated Fat 15 gg75%
- Cholesterol 789 mgmg263%
- Sodium 9431 mgmg393%
- Total Carbohydrate 136 gg46%
- Dietary Fiber 29 gg116%
- Sugars 25 gg
- Protein 84 gg168%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
