Start off the day with a traditional breakfast from Yucatan: Huevos Motuleños
Good morning! It’s the middle of the week and breakfast is ready! What do you think? I made huevos motuleños!
When it comes to breakfast, no matter what day of the week it is, I tend to go all out. It’s my favorite meal of the day, the first and the most important. Why not be extravagant? With just a little prep work the day before, you can have a full-on breakfast just like this one.
Huevos Motuleños originate from the city of Motul in Yucatan. The dish varies according to preference. It typically includes eggs on a corn tortilla with black beans, cheese, ham, peas, plantains and a spicy salsa. I’ve enjoyed them with slices of avocado as well. The creamy or sweet ingredient such as the avocado and plantain are used to balance out the flavors of the dish and tame the heat from the spicy red salsa. And of course, don’t forget to top with crumled queso fresco, queso blanco, requeson or Cotija cheese. Any low fat Hispanic crumbly cheese will make a great topping.
If your salsa is not too spicy, you can choose to omit those ingredients. I love this dish with and without the creamy/sweet element. It’s fantastic.
Related recipe: Huevos Veracruzanos
If you want to enjoy this tasty dish on a busy weekday morning or a relaxing weekend brunch, make sure you accompany it with a piping hot cup of black coffee. This is definitely my idea of the perfect savory breakfast in a snapshot. Enjoy!
Ingredients
- 5 cups water
- 3 Roma tomatoes
- ¼ cup onion, roughly chopped
- 1 garlic clove
- 1 small jalapeño
- salt and pepper to taste
- 2 teaspoons canola oil, divided
- 4 corn tortillas
- ½ cup black beans, mashed and warmed
- 4 eggs, fried
- ½ cup ham, cubed
- 1/3 cup frozen peas, defrosted and heated
- ¼ cup queso fresco, crumbled
Instructions
- Boil water in a medium saucepan. Add tomatoes and boil until the skins begin to peel. Remove from heat, drain, let cool, cut in large pieces and place them in a blender container. Add onion, garlic, jalapeño and salt and pepper to taste. Blend until smooth.
- Heat 1 teaspoon canola oil in a sauté pan over medium heat. Carefully stir in sauce. Fry for 5 minutes. Remove from heat and set aside.
- Heat remaining oil in a large skillet over low medium heat. Lightly fry tortillas until slightly crispy. Do not char.
- Spread warm beans on each tortilla, place on a serving plate. Top with fried egg, tomato sauce, peas, ham and queso fresco.
Notes
Replace jalapeño with habanero pepper for a spicier version. Serve with fried plantains to tame the heat.
