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Eggs Motul-Style

Mexican.Chef's picture
Ingredients
  Dry black beans 8 Ounce (11/4 Cup)
  Water 3 Cup (48 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Dried epazote 1⁄4 Teaspoon, crushed
  Tomatoes 8 Ounce, finely chopped (1 Can)
  Finely chopped onion 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Cooking oil 2 Tablespoon
  Frozen peas 10 Ounce (1 Package)
  Chopped ham 1 1⁄2 Cup (24 tbs)
  6 inch tortilla 8
  Eggs 8
  Shredded monterey jack cheese 2 Ounce (1/2 Cup)
Directions

In large saucepan soak beans overnight in 3 cups water.
Do not drain.
Add the 1/4 cup onion, garlic, the 1 teaspoon salt, and epazote; cook for 2 hours or till very tender.
Combine undrained tomatoes, the 2 tablespoons chopped onion, 1/2 teaspoon salt, and cayenne.
Set aside.
Heat 2 tablespoons cooking oil in large heavy skillet.
Add beans with liquid.
Mash beans in skillet.
Cook, uncovered, over medium heat 3 to 5 minutes or till very thick.
Cook peas according to package directions; drain.
Toss with ham; cover and keep warm.
Heat 1/4 inch cooking oil in another heavy skillet.
Fry tortillas 20 to 40 seconds per side or till crisp and golden.
Drain on paper toweling.
Spread about 1/3 cup bean mixture on each tortilla; keep warm in 300° oven.
In same oil fry eggs till set.
Season with salt and pepper.
Place one atop each bean-covered tortilla.
Sprinkle each with about 1/2 cup of the ham mixture.
Spoon some tomato sauce on top.
Sprinkle with cheese.

Recipe Summary

Method: 
Fried
Ingredient: 
Egg

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