Huevos Motuleños

Name: Huevos Motuleños
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 1 x 400g tin black beans, drained; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tbsp olive oil; Salt to taste; Splash of water; 3 ripe tomatoes, roughly chopped; ½ white onion, finely diced; 1 jalapeño or green chilli, finely chopped; Juice of 1 lime; Small handful fresh coriander, roughly chopped; Salt to taste; 4 corn tostadas (or small corn tortillas fried flat in oil until crisp); 4 eggs; 1 ripe avocado, sliced; 100g frozen peas, cooked; 60g feta cheese, crumbled; 2 tbsp vegetable oil, for frying the eggs; Hot sauce, to serve

Rate this recipe:

A Yucatecan breakfast classic — crispy tostadas stacked with smoky black beans, fried eggs, fresh tomato salsa, sliced avocado, crumbled feta and a scattering of peas. Punchy, filling and completely addictive.

VegetarianGluten FreeStudent Kitchen

Cooking Ability Level

Prep

15 mins

Cook

20 mins

Serves

Difficulty

Getting Somewhere

Budget

Reasonable

Calories

520

Ingredients

Serves2

1 x 400g tin black beans, drained
2 cloves garlic, minced
1 tsp ground cumin
1 tbsp olive oil
Salt to taste
Splash of water
3 ripe tomatoes, roughly chopped
½ white onion, finely diced
1 jalapeño or green chilli, finely chopped
Juice of 1 lime
Small handful fresh coriander, roughly chopped
Salt to taste
4 corn tostadas (or small corn tortillas fried flat in oil until crisp)
4 eggs
1 ripe avocado, sliced
100g frozen peas, cooked
60g feta cheese, crumbled
2 tbsp vegetable oil, for frying the eggs
Hot sauce, to serve

What is it?

Huevos Motuleños come from Motul, a small town in the Yucatán peninsula, and they're one of Mexico's great breakfast dishes. The base is a crispy tostada spread thick with smoky black beans, topped with a fried egg, fresh tomato salsa, avocado, crumbled cheese and peas. Every element earns its place.

It looks like a lot of components but most of it comes together quickly — the beans and salsa can both be made ahead.

Method

1. Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the drained beans, cumin and a splash of water. Cook for 5–6 minutes, stirring occasionally, until warmed through and slightly thickened. Season well with salt. Use the back of a spoon to roughly mash about half the beans — you want a thick, spreadable consistency, not a smooth purée.

2. Combine the tomatoes, onion, chilli, lime juice and coriander in a bowl. Season with salt. This is best made 10–15 minutes ahead so the flavours can meld.

3. Heat the vegetable oil in a non-stick frying pan over medium-high heat. Crack in the eggs carefully. Fry until the whites are set but the yolks are still runny — about 2–3 minutes. Season with a pinch of salt.

4. Spread a generous layer of black beans over each tostada. Place a fried egg on top. Spoon over the tomato salsa, add slices of avocado, scatter over the peas and crumble feta on top. Finish with hot sauce. Serve immediately.

How to know when it's ready?

The egg whites should be fully set with no wobble, but the yolk should give when you press it lightly. The tostada should still have a crack to it when you bite through.

Good to know

No tostadas? Fry small corn tortillas flat in about 1cm of oil over medium-high heat for 1–2 minutes per side until golden and rigid. Drain on paper towel.

Make it heartier — the traditional Motul version includes a thin slice of ham under the egg.

Feta vs cotija — cotija is the authentic choice but feta is a great substitute.

Prep ahead — beans and salsa keep in the fridge for 2–3 days. Fry the eggs fresh.

Photos

Nutrition per Serving

520

Calories

22g

Protein

48g

Carbs

26g

Fat

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