Eggs Motul Style
Yield
8 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
black beans
|
|
| 3 | cups |
water
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
salt
|
|
| 8 | ounces |
tomatoes
chopped |
|
| 2 | tablespoons |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 10 | ounces |
green peas
|
|
| 1 ½ | cups |
ham
chopped |
*
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 8 | large |
eggs
|
|
| 2 | ounces |
monterey jack cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
black beans
|
|
| 7.1E+2 | ml |
water
|
|
| 59 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
salt
|
|
| 231.2 | ml/g |
tomatoes
chopped |
|
| 3E+1 | ml |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 289 | ml/g |
green peas
|
|
| 355 | ml |
ham
chopped |
*
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 8 | large |
eggs
|
|
| 57.8 | ml/g |
monterey jack cheese
|
|
Directions
In a large saucepan, soak the beans overnight in the water.
Do not drain.
Add the ¼ cup of onion, garlic, and the 1 teaspoon of salt.
Then cook for another 2 hours or until very tender.
Combine the UNDRAINED tomatoes, the 2 tbls of chopped onion, ½ teaspoon of salt and cayenne.
Set aside. Heat the 2 tbls of vegetable oil in a large heavy skillet.
Add the beans with the liquid, mash the beans in the skillet.
Cook, uncovered, over medium heat 3 to 5 minutes or until very thick.
Cook peas according to the directions on the package and drain.
Toss with the ham; cover and keep warm.
Heat ¼ inch of vegetable oil in a another heavy skillet.
Fry tortillas 20 to 40 seconds per side or until crisp and golden.
Drain on paper toweling.
Spread about ⅓ cup of the bean mixture on each tortilla and keep them warm in a 300℉ (150℃) oven.
In the same oil fry the eggs until they are set.
Season with the salt and pepper.
Place an egg on the top of each bean covered tortilla.
Sprinkle each with about ½ cup of the ham mixture.
Spoon some of the tomato sauce on top and sprinkle with the cheese.
Serve hot.
