Eggs Motul-Style Recipe
Ingredients
| Dry black beans | 1 1/4 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Epazote | 1/4 Teaspoon, crushed | |
| Tomatoes | 1 8 Ounce, finely chopped | |
| Onion | 2 Tablespoon, finley chopped | |
| Salt | 1/2 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Cooking oil | ||
| 1 10-ounce package frozen peas | ||
| Ham | 1 1/2 Cup (16 tbs), chopped | |
| Tortillas | 8 6 inch | |
| Eggs | 8 | |
| Shredded monterey jack cheese | 1/2 Cup (16 tbs) | |
Directions
In large saucepan soak beans overnight in 3 cups water.
Do not drain.
Add the 1/4 cup onion, garlic, the 1 teaspoon salt, and epazote; cook for 2 hours or till very tender.
Combine undrained tomatoes, the 2 tablespoons chopped onion, 1/2 teaspoon salt, and cayenne.
Set aside.
Heat 2 tablespoons cooking oil in large heavy skillet.
Add beans with liquid.
Mash beans in skillet.
Cook, uncovered, over medium heat 3 to 5 minutes or till very thick.
Cook peas according to package directions; drain.
Toss with ham; cover and keep warm.
Heat 1/4 inch cooking oil in another heavy skillet.
Fry tortillas 20 to 40 seconds per side or till crisp and golden.
Drain on paper toweling.
Spread about 1/3 cup bean mixture on each tortilla; keep warm in 300° oven.
In same oil fry eggs till set.
Season with salt and pepper.
Place one atop each bean-covered tortilla.
Sprinkle each with about 1/2 cup of the ham mixture.
Spoon some tomato sauce on top.
Sprinkle with cheese.
Do not drain.
Add the 1/4 cup onion, garlic, the 1 teaspoon salt, and epazote; cook for 2 hours or till very tender.
Combine undrained tomatoes, the 2 tablespoons chopped onion, 1/2 teaspoon salt, and cayenne.
Set aside.
Heat 2 tablespoons cooking oil in large heavy skillet.
Add beans with liquid.
Mash beans in skillet.
Cook, uncovered, over medium heat 3 to 5 minutes or till very thick.
Cook peas according to package directions; drain.
Toss with ham; cover and keep warm.
Heat 1/4 inch cooking oil in another heavy skillet.
Fry tortillas 20 to 40 seconds per side or till crisp and golden.
Drain on paper toweling.
Spread about 1/3 cup bean mixture on each tortilla; keep warm in 300° oven.
In same oil fry eggs till set.
Season with salt and pepper.
Place one atop each bean-covered tortilla.
Sprinkle each with about 1/2 cup of the ham mixture.
Spoon some tomato sauce on top.
Sprinkle with cheese.
Chef
