Mexican cuisine · Breakfast & Eggs

Huevos Encamisados

Oaxacan breakfast: fried eggs on a griddled tortilla, completely enveloped in dark bean purée.

Ingredients · for 2 servings

• 4 eggs
• 500 g black beans (canned)
• 1 white onion
• 2 garlic cloves
• 1 sprig epazote (or 3 sprigs cilantro)
• 4 corn tortillas
• 4 tbsp olive oil
• 100 g queso fresco (or feta)
• 1 serrano chili
• Salt, pepper

Instructions

1. Finely dice the onion and garlic and cook in 2 tbsp olive oil over medium heat for 5 min, until the onion turns translucent.
2. Add the drained beans with the epazote sprig, cook for 6 min, then blend with 100 ml water into a velvety, thick purée; season with salt and pepper.
3. Return the purée to the pan and reduce over low heat for 5 min, until it is thick enough to cling to the spoon and can be spread.
4. Heat 1 tbsp olive oil in a second pan and fry the corn tortillas for 1 min per side, until lightly crisp but still pliable; place on the plates.
5. Fry the eggs in the remaining oil for 2–3 min as sunny-side up, until the whites are set and the edges golden but the yolk still runs soft, and place two on each tortilla.
6. Completely coat the eggs with the hot bean purée, sprinkle with crumbled queso fresco and fine serrano chili rings, and serve immediately.