Huevos Motuleños (Yucatán-Style Eggs)
A classic Huevos Motuleños recipe featuring fried eggs, black beans, tortillas, plantains, ham, peas, and tomato sauce. A bold, layered Yucatán breakfast built for royalty.
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
Edam cheese is traditional in Yucatán and gives Huevos Motuleños their unmistakable character. Queso fresco or mild shredded cheese works if Edam isn’t available.
Black beans are essential — pinto beans change the dish entirely. Ripe plantains should be sweet and caramelized, not undercooked, to provide proper contrast.