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.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
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
-
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.
-
2In the same skillet, fry the sweet plantain slices until golden brown and caramelized on both sides; remove and set aside.
-
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.
-
4Ladle the warm seasoned tomato sauce over the eggs, leaving the bright yellow yolks visible for a beautiful presentation.
-
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.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account