By Axel Azzopardi Arena
Protein-Packed Huevos Motuleños
This elevated version stays true to the dish's Yucatán roots while offering substantially more protein than the traditional version. The combination of eggs, ham, beans, and cheese creates a satisfying, protein-rich meal perfect for an energizing breakfast or brunch
Updated at: Fri, 09 May 2025 09:52:29 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
48
High
Nutrition per serving
Calories845.8 kcal (42%)
Total Fat22.9 g (33%)
Carbs109.3 g (42%)
Sugars16.4 g (18%)
Protein52.1 g (104%)
Sodium1536.2 mg (77%)
Fiber17 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Chiltomate Sauce
500gtomatoes
medium, diced
150gwhite onion
medium, chopped
2garlic cloves
1habanero chili
seeded for less heat
1 Tbspextra virgin olive oil
250mlwater
Salt
to taste, use potassium salt substitute or reduce amount
Black Beans (Frijol Colado)
400gblack beans
cooked, no salt added, rinsed if canned
2 leavesfresh epazote
or 1/2 tsp dried
1 Tbspextra virgin olive oil
0.5onion
finely chopped
100mlwater
Huevos Motuleños
8egg whites
large, 2 egg whites + 1 egg
4eggs
whole, for 4 servings whole per serving
8 x 30gcorn tortillas
small, look for low-sodium, whole corn
300gturkey ham
diced
200ggreen peas
cooked
100greduced-fat feta
or queso fresco, crumbled
1plantain
ripe, sliced, use half the usual amount to reduce sugars/carbs
2 Tbspextra virgin olive oil
for frying
fresh cilantro
for garnish
Instructions
Prepare the Chiltomate Sauce
Step 1
Blend tomatoes, garlic, and habanero with 250ml water until smooth.
Step 2
Sauté onion in 1 Tbsp olive oil until translucent.
Step 3
Add tomato mixture and simmer 10 minutes. Season lightly with salt substitute.
Prepare the Black Beans
Step 4
Blend beans with 100ml water until smooth.
Step 5
Sauté onion in 1 Tbsp olive oil, add beans and epazote, simmer 5 minutes.
Prepare Plantains
Step 6
Slice plantain thinly. Pan-fry in 1 Tbsp olive oil until golden. Drain on paper towels.
Assemble the Huevos Motuleños
Step 7
Warm tortillas in a dry pan or lightly brush with oil and toast.
Step 8
Whisk egg whites and whole eggs together. Cook in a nonstick pan with minimal oil, making 4 portions.
Step 9
For each serving, place 2 tortillas on a plate and spread 3-4 Tbsp of bean mixture on each tortilla.
Step 10
Top each tortilla with 2 fried eggs.
Step 11
Spoon the chiltomate sauce over the eggs.
Step 12
Distribute 100g of diced ham per serving over the top.
Step 13
Sprinkle with green peas and 50g of crumbled cheese per serving.
Step 14
Garnish with fried plantain slices and fresh cilantro.
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