This Huevos Motuleños recipe is not a quiet breakfast. They arrive layered, colorful, and unapologetically generous — tortillas, beans, fried eggs, ham, peas, plantains, cheese, and a tomato-based sauce all stacked together in a way that feels celebratory before the day has even started.
This is a Yucatán breakfast that doesn’t rush you. It’s the kind of dish that turns a morning into an occasion, even if you’re just standing in the kitchen with a fork in one hand and coffee in the other. Rich, savory, and slightly sweet, Huevos Motuleños balance contrast the way great regional dishes always do.
What Are Huevos Motuleños?
Huevos Motuleños are a traditional Yucatán breakfast built in layers. At their base are lightly fried corn tortillas spread with refried black beans, topped with fried eggs, and finished with a warm tomato-based sauce.
From there, the dish opens up into something far more expressive. Classic Huevos Motuleños are crowned with diced ham, sweet green peas, fried ripe plantains, and cheese — often Edam, a hallmark of Yucatán cooking.
The result is a plate that balances savory, sweet, and rich elements in a way that feels abundant but intentional. Unlike simpler egg breakfasts, Huevos Motuleños are meant to be assembled thoughtfully, with each topping playing a role.
Why Huevos Motuleños Are So Special
Huevos Motuleños stand out because they reflect the Yucatán Peninsula’s distinct culinary identity. While many Mexican breakfasts lean heavily on chiles and tortillas alone, Yucatán cuisine brings in Caribbean and European influences that show up clearly on this plate.
Sweet plantains add contrast. Black beans bring depth. Ham and peas introduce a savory, almost continental note. The tomato sauce ties everything together with brightness rather than heat.
They’re also special because they’re unapologetically generous. Huevos Motuleños aren’t meant to be light — they’re meant to fuel the day and be enjoyed slowly.
A Brief History of Huevos Motuleños
Huevos Motuleños originated in Motul, a town in the state of Yucatán, in the early 20th century. The dish is widely credited to the kitchen of Hotel Restaurante La Sin Rival, where it was created as a hearty breakfast for travelers and locals.
The components of the dish tell the story of Yucatán itself. Corn and black beans reflect Indigenous Maya staples. Ham and peas point to European influence. Edam cheese speaks to historical trade routes that shaped regional taste.
Over time, Huevos Motuleños became more than a hotel specialty. They became a regional signature — a breakfast locals recognize immediately and visitors remember long after leaving.
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Huevos Motuleños (Yucatán-Style Eggs)
Ingredients
- For the Huevos Motuleños
- 8 corn tortillas
- 2 cups refried black beans
- 8 eggs
- 1 cup cooked ham diced
- ½ cup cooked peas
- 1 ripe plantain sliced and fried
- ½ cup crumbled queso fresco or grated Edam cheese
- Oil for frying
- For the Tomato Sauce
- 2 cups crushed tomatoes
- ¼ cup chopped onion
- 1 clove garlic minced
- Salt to taste
Instructions
- Make the Tomato Sauce
- In a small saucepan, sauté the chopped onion and garlic in a bit of oil over medium heat until soft and fragrant. Add the crushed tomatoes and a pinch of salt. Simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened. Keep warm.
- Prepare the Tortillas
- Heat oil in a skillet and lightly fry the corn tortillas just until crisp around the edges but still pliable. Drain on paper towels.
- Warm the Beans
- Warm the refried black beans in a small saucepan or skillet until smooth and spreadable.
- Fry the Eggs
- In the same pan used for the tortillas, fry the eggs sunny-side up or to your preferred doneness.
- Assemble the Dish
- Spread a generous layer of warm black beans over each tortilla. Top with a fried egg, spoon over the tomato sauce, then finish with diced ham, peas, fried plantains, and cheese.
- Serve Immediately
- Serve hot, with everything layered generously and intentionally.
Notes
Frying the eggs sunny-side up before layering them into Huevos Motuleños
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Storage & Reheating
Huevos Motuleños are best eaten immediately after assembly. The components can be prepared ahead of time, but the dish should be assembled just before serving to maintain texture and balance.
Leftover components can be stored separately in the refrigerator for up to 2 days.
More Breakfasts from The Half Jalapeño
If layered, comforting breakfasts are your thing, try these next:
- Tamales de Elote – Soft, lightly sweet corn tamales steamed in husks
- Molletes – Toasted bolillos with refried beans and melted cheese
- Chilaquiles Verdes – Crispy tortillas tossed in salsa and finished with eggs
- Avena Caliente – Creamy Mexican-style hot oatmeal with cinnamon
Why Huevos Motuleños Belong in the Breakfast Series
Huevos Motuleños represent regional Mexican breakfast at its most expressive. They showcase how breakfast can reflect geography, history, and local taste all on one plate.
This dish belongs in the Breakfast Series because it goes beyond everyday comfort and into celebration. It reminds us that some mornings deserve something layered, generous, and deeply tied to place.
Frequently Asked Questions
Are Huevos Motuleños spicy?
Traditionally, they’re not spicy. The tomato sauce is mild, allowing the other ingredients to shine.
Can I skip the peas or ham?
Yes. Variations exist, but including them keeps the dish closer to its roots.
What makes Huevos Motuleños different from Huevos Rancheros?
Huevos Motuleños use black beans, plantains, and additional toppings that reflect Yucatán cuisine.
Huevos Motuleños served hot with layered toppings that reflect the bold, regional flavors of Yucatán
The Final Bite
Huevos Motuleños turn breakfast into a statement. Rich, layered, and rooted in Yucatán tradition, they remind us that some mornings deserve more than toast.
Buen provecho.
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