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Eggs, Motul Style on Tortillas |
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Serves: 4 Print this Recipe(Huevos Motuleños) Category: Egg Dishes This 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. 2 cups cooked Black Beans Yucatán, drained and mashed Yucatán Tomato Sauce 4 Crisp-Fried Whole Tortillas 1/2 Fried Plantains (1 plantain) 2 tablespoons vegetable oil 1/2 cup fresh or frozen peas 4 large eggs 1/2 cup diced cooked ham 1. 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. 2. Just before assembling the dish, Bring a small pan of water to a boil. Add the peas and cook 1 to 2 minutes. Drain. 3. 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. 4. Lay 1 crisp tortilla on each serving plate. Spread about 1/2 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. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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