A Yucatán specialty: fried eggs on corn tortillas slathered with black beans, topped with tomato sauce, fresh cheese, peas, and ham, accompanied by fried plantain.
Ingredients
- 4 pieces fresh eggs
- 4 pieces corn tortillas
- 200 g cooked black beans
- 300 g very ripe tomatoes
- 1 piece white onion
- 1 clove garlic
- 80 g green peas
- 60 g cooked ham
- 60 g fresh cheese like feta or queso fresco
- 1 piece very ripe plantain
- 4 tbsp neutral oil
- 1 tsp dried oregano
- to taste salt
- to taste ground black pepper
Method
- Prepare the frijoles negros refritos and the chiltomate according to the prepared components, and keep them warm.
- Peel the plantain and cut it into thick diagonal slices; fry it in oil until caramelized on both sides, then set aside on paper towels.
- Blanch the peas for a few minutes in boiling salted water, drain, and set aside; finely slice the ham and crumble the fresh cheese.
- Heat a little oil in a skillet and lightly fry the tortillas one by one until they are hot and slightly crispy on the edges.
- In the same skillet, fry the eggs in the hot oil: whites set and crispy around the edges, yolks still runny.
- Assemble each plate: lay down a tortilla, spread it generously with black bean purée, and place a fried egg on top.
- Cover the egg with hot chiltomate, then scatter with crumbled fresh cheese, peas, and sliced ham.
- Arrange the fried plantain slices on the side of the plate and serve immediately, piping hot.
Nutrition
Per serving
- Energy
- 934.8 kcal
- Protein
- 39.69 g
- Carbohydrate
- 90.14 g
- Fat
- 47.25 g
- Fibre
- 18.93 g
- Calcium
- 254.46 mg
- Iron
- 2.61 mg
- Magnesium
- 62.39 mg
