breakfast

Huevos Motuleños with Black Bean Purée and Tomatillo Salsa

Name: Huevos Motuleños with Black Bean Purée and Tomatillo Salsa
Ingredients: 160g Beans, pinto, mature seeds, cooked; 118.3 g (2 large) Large eggs, poached; 27.3 g Queso fresco cheese, crumbled; 150g Tomatillo salsa; 16.9 g Green plantains, sliced and sautéed

Nutrition

562.448418488179

kcal

Calories

34.199999999999996

Protein

53.900000000000006

Carbs

19.800000000000004

Fat

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Ingredients(5)

Beans, pinto, mature seeds, cooked160g

Large eggs, poached118.3 g (2 large)

Queso fresco cheese, crumbled27.3 g

Tomatillo salsa150g

Green plantains, sliced and sautéed16.9 g

Instructions

Prepare the black bean purée by simmering the pinto beans with a splash of water and a pinch of cumin until soft, then mashing until smooth but textured.

Poach two eggs in barely simmering water until the whites are set but the yolks remain soft and runny, approximately 3 minutes.

In a small non-stick pan, lightly sauté the sliced green plantains until they are golden and slightly tender.

Warm the tomatillo salsa in a small saucepan until fragrant and bubbling.

To assemble, spread the warm black bean purée onto the base of a shallow bowl. Carefully place the poached eggs atop the beans. Ladle the warm tomatillo salsa generously over the eggs.

Finish the dish by sprinkling the crumbled queso fresco and arranging the sautéed plantain slices to the side. Serve immediately while the eggs are warm.