Motuleño Eggs
Huevos Motuleños
Recipe Yield
4 servings
Cooking time
45 minutes
Rate this recipe
Ingredients
- 4 tablespoons vegetable oil divided, plus 1 teaspoon for the eggs, more if needed
- 1 white onion finely chopped
- 2 pounds ripe tomatoes chopped
- 1 teaspoon kosher or coarse sea salt or to taste, plus more for the eggs
- 4 ounces diced deli ham
- 1 to 2 fresh habaneros or to taste
- 3/4 cup fresh peas or thawed frozen peas
- 1 to 2 very ripe large plantains peeled and cut on the diagonal into 1/4” slices
- 8 toasted or fried corn tortillas
- 8 eggs
- Freshly ground black pepper
- 1 cup Colado Black Beans or refried beans, warmed up
- 1/2 cup crumbled queso fresco
To Prepare
- To make the sauce, heat 2 tablespoons of the oil in a medium saucepan over medium-low heat. Once it shimmers, add the onion and cook for 2 to 3 minutes, until it starts to soften, then add the tomatoes and salt. Cook for 15 minutes, with the lid on, stirring occasionally until the tomatoes start to break down and change color.
- Add the ham and habaneros, cover, and continue cooking for another 10 minutes, until the sauce has a more cooked aroma and looks darkened. Add the peas, cover, and continue cooking for another 3 to 4 minutes, turn off the heat.
- To cook the plantains, heat the remaining 2 tablespoons of oil in a medium-sized skillet over medium heat. Once hot, add the plantain slices and cook for about 2 to 3 minutes per side, until softened, cooked through, and beautifully browned and caramelized. Transfer to a paper towel-lined plate. Set aside.
- You can crisp the tortillas by shallow frying in a couple of tablespoons of oil, or you may heat them for a few minutes on a dry skillet or comal over medium heat, until completely toasted and crunchy.
- To cook the eggs, I like to use a small nonstick pan with a lid. Set over medium-low heat and add a teaspoon of oil. Once hot, add a couple of cracked eggs at a time, season with salt and pepper and cover with the lid. Cook until egg whites are completely cooked and egg yolks are cooked but still runny if cut with a fork, about 3 to 4 minutes. You can also cook the eggs easy over if you prefer.
- To serve, place two toasted or fried corn tortillas on each plate. Cover them with 1/4 cup warm refried beans. Top one of them with two fried eggs, a generous amount of the tomato sauce, add a chile if you’d like, and sprinkle with queso fresco. Cover with the second tortilla spread with beans, as if it were a crunchy tortilla sandwich. Arrange the plantains on the side and serve at once.
Comments
8comments inMotuleño Eggs
lee romero
Apr 15
thank you very much iam going to try to daY IT LOOKS YUMMY
Pati Jinich
Apr 15
Enjoy them Lee!
Karen
Oct 21
This looks delicious. What was the cookbook referenced in the program where the cook and recipe was featured? Thank you.
Pati Jinich
Nov 02
It is from the Lonely Planet’s 100 best recipes of Mexico 😉
David
Sep 10
Sounds delicious! Looking forward to trying this. The double crunchy layers is what makes this different from other huevos dishes.
Pati Jinich
Oct 05
Hopefully you will love them as much as I do David!
Charlotte A Mahin
Sep 09
I ate this dish for breakfast at a resort on Cozumel several years ago. This is the first time I have seen a recipe although I never could recall the name of the dish to even try to look it up! I know it is delicious and am anxious to make and eat it. Thanks, Pati!
Pati Jinich
Sep 20
So happy you have a recipe now Charlotte!