Eggs motul style
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Eggs motul style
  Eggs    Cheese    Breakfast    Mexican  
Last updated 6/12/2012 12:56:38 AM. Recipe ID 18900. Report a problem with this recipe.
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      Title: Eggs motul style
 Categories: Cheese, Breakfast, Main dish, Meats, Mexican
      Yield: 8 Servings
  1 1/2 c  Black Beans; Dry, 8 oz
      3 c  Water
    1/4 c  Onion; Chopped, 1 Sm.
      1    Clove Garlic; Minced
      1 ts Salt
      8 oz Tomatoes; Finely Chopped,1Cn
      2 tb Onion; Finely Chopped
    1/2 ts Salt
    1/8 ts Cayenne Pepper
           Vegetable Oil
     10 oz Peas; Frozen, 1 Pk
  1 1/2 c  Ham; Chopped
      8    Corn Tortillas; 8" Diameter
      8    Eggs; Large
      2 oz Monterey Jack Cheese; *
  *    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 tbls of chopped onion, 1/2 tsp of salt and
  cayenne. Set aside. Heat the 2 tbls 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 300 degree F oven.  In the same oil fry the eggs until
  they are set. 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.

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Recipe ID 18900 (Apr 03, 2005)

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