Eggs Motul Style

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Black beans, dry - 8 oz
3 cups	711ml	Water
1/4 cup	15g / 0.5oz	Onion, chopped - 1 sm.
1		Garlic - minced
1 teaspoon	5ml	Salt
8 oz	227g	Tomatoes, finely chopped - 1cn
2 tablespoons	30ml	Onion - finely chopped
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
		Vegetable oil
10 oz	284g	Peas, frozen - 1 pk
1 1/2 cups	219g / 7.7oz	Ham - chopped
8		Corn tortillas - 8" diameter
8		Eggs - large
2 oz	56g	Monterey Jack cheese - *

Recipe Instructions

* There should be about 1/2 cup of the shredded cheese.

In a large saucepan, soak the beans overnight in the water. (Or bring to boiling, simmer for 2 minutes, cover and let stand for 1 hour.) Do not drain. Add the 1/4 cup of onion, garlic, and the 1 tsp. of salt. Then cook for another 2 hours or until very tender. Combine the UNDRAINED tomatoes, the 2 tbsp. of chopped onion, 1/2 tsp. of salt and cayenne. Set aside. Heat the 2 tbsp. of vegetable oil in a large heavy skillet. Add the beans with the liquid, mash the beans in the skillet. Cook, uncovered, over medium heat 3 to 5 minutes or until very thick. Cook peas according to the directions on the package and drain. Toss with the ham, cover and keep warm.

Heat 1/4 inch of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds per side or until crisp and golden. Drain on paper toweling. Spread about 1/3 cup of the bean mixture on each tortilla and keep them warm in a 300F oven. In the same oil fry the eggs until they are set . Season with the salt and pepper. Place an egg on the top of each bean covered tortilla. Sprinkle each with about 1/2 cup of the ham mixture. Spoon some of the tomato sauce on top and sprinkle with the cheese. Serve hot.

Source:
Elizabeth Powell

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