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 - 1 can
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 tbs of chopped onion, 1/2 tsp of salt and cayenne. Set aside. Heat the 2 tbs 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 se t. 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:
Susan Feniger and Mary Sue Milliken

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