Mexican cuisine · Breakfast & Eggs

Huevos Motuleños

Fried eggs on crisp tortillas with black bean purée, tomato sauce, peas and fried plantain slices.

Ingredients · for 2 servings

• 4 eggs
• 4 corn tortillas
• 300g black beans (canned)
• 4 ripe tomatoes
• 1 white onion
• 1 green chili
• 100g peas (frozen)
• 1 plantain (or a firm banana)
• 80g grated cheese (Gouda)
• 5 tbsp oil
• Salt, pepper

Instructions

1. Drain and rinse the beans, simmer with half the chopped onion and 100ml water for 8 min., then purée into a thick paste.
2. Purée the tomatoes finely with the remaining onion and the chili, cook down uncovered in 1 tbsp oil for 8–10 min., until the sauce is deep red and thick, then season with salt and pepper.
3. Cook the peas in salted water for 3 min. and drain.
4. Cut the plantain into 1cm-thick diagonal slices and fry in 2 tbsp hot oil for 2 min. per side, until golden; drain on paper towels.
5. Fry the tortillas in the remaining oil for 30 seconds per side until crisp, remove, and fry the eggs sunny-side up in the same pan until the whites are set.
6. Spread the tortillas with bean purée, top each with a fried egg, pour over the tomato sauce, and finish with peas, plantain slices and grated cheese.