Huevos motuleños

As a follow-up to the baked egg cups the Engineer liked so much, and to help use up the leftover salsa, I decided to make huevos motuleños using a recipe posted on The Kitchn. I decided to poach the eggs, which I can do with a clear conscience with eggs that are pasteurized in the shell. This dish was very fast to make and customizable, as were the baked egg cups. I think I like this one a bit more, although it’s a bit harder to eat. Also, to tell the truth, I don’t really like the vinegary taste of store-bought salsa, so I think some homemade pico de gallo would greatly enhance this dish. This makes 4 small servings or 2 big ones (we kept the same quantities, but used 2 eggs and 2 big tortillas instead of 4 of each).

1 ½ Tbsp olive oil
½ medium onion, minced
½ small bell pepper
4 cloves garlic, minced or pressed though garlic press (the microplane is great here)
½ Tbsp dried oregano
½ tsp ground cumin
1 can black beans (undrained)
squeeze of lime juice
salt and ground black pepper, to taste
4 small corn tortillas
4 eggs
grated lactose-free cheddar cheese (or your cheese of choice)
tasty salsa
1-2 Tbsp chopped fresh cilantro leaves, for garnish

In a large skillet or sauté pan, heat olive oil. Add minced onion, bell pepper, garlic and oregano, sauté until soft, 3-7 min. Add cumin and cook until fragrant, about another minute.

Add beans and some (about half) of their liquid to the cooked veggies. While beans are cooking, mash them up with a potato masher or fork, until everything is fairly smooth. Cook until beans are warm and thick but still moist, about 6 minutes. Add lime juice and cilantro, stir and remove from heat. Set aside.

Warm tortillas. You have some choice here about how crispy/soft you want it. (Soft is easier to eat with a fork, crispy is good for eating more like a tostada.) You can heat the tortillas on a cast iron or in the microwave.

Cook your eggs! Poached, over easy or sunny side up are good options.

While eggs are cooking, spread some beans on each tortilla (a layer of about ½ inch works well). When eggs are done, put one egg on each tortilla. Sprinkle with grated cheese (lightly), salsa (heavily) and chopped cilantro (garnish). Enjoy!