Breakfast · Mexican · 10 min
Huevos Motuleños with Black Bean Purée and Tomatillo Salsa
- Calories
- 562
- Protein
- 34g
- Carbs
- 54g
- Fat
- 20g
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
Method
- 01Prepare 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.
- 02Poach two eggs in barely simmering water until the whites are set but the yolks remain soft and runny, approximately 3 minutes.
- 03In a small non-stick pan, lightly sauté the sliced green plantains until they are golden and slightly tender.
- 04Warm the tomatillo salsa in a small saucepan until fragrant and bubbling.
- 05To 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.
- 06Finish the dish by sprinkling the crumbled queso fresco and arranging the sautéed plantain slices to the side. Serve immediately while the eggs are warm.
Cook it with the whole plan around it
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