Motuleños eggs
An iconic breakfast from the state of Yucatán. Two sunny-side-up eggs served over bean-spread corn tortillas, smothered in a seasoned tomato sauce and topped with diced ham, tender green peas, and sweet fried plantain rounds.
35 min
Medium
Mexicana (Yucateca)
1 servings
The story behind
This plate takes me straight to the vibrant morning markets in Mérida, where the tropical heat is easily forgotten the moment a colorful, aromatic dish like this hits the table. The brilliant contrast between the savory tomato sauce, the salty ham, and the sweet caramelization of the fried plantains is a masterpiece of Yucatecan cuisine. It's the ultimate weekend breakfast choice when you want a beautiful, multi-layered meal packed with regional Mexican flavor.
Instructions
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1Lightly fry the corn tortillas in a skillet with a small amount of oil until softened but not crisp, drain, and spread a generous layer of refried black beans on top.
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2In the same skillet, fry the sweet plantain slices until golden brown and caramelized on both sides; remove and set aside.
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3Fry the two eggs sunny-side-up to your preferred doneness, keeping the yolks soft, and gently place each egg onto a bean-spread tortilla.
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4Ladle the warm seasoned tomato sauce over the eggs, leaving the bright yellow yolks visible for a beautiful presentation.
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5Garnish the dish by evenly scattering the diced ham and cooked green peas over the top, then arrange the golden fried plantain slices around the plate.
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