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Fried eggs on tortillas with black beans, ham, peas, and a bright tomato sauce from Motul, Yucatán. This high protein, family breakfast is a fresh, satisfying start to the day.
Prepare the tomato sauce: In a skillet over medium heat, sauté the onion in 1 tbsp oil until translucent, then add diced tomatoes. Cook for 7 minutes, stirring occasionally, until tomatoes break down. Season with salt and pepper; reduce heat to low and simmer for 5 more minutes.
Heat 2 tbsp oil in a separate skillet over medium-high. Fry the corn tortillas one at a time for 30–45 seconds per side, until lightly crisped but still pliable. Drain on paper towels.
In the same skillet, add ham slices and cook for 1 minute per side over medium heat, just until warmed and slightly golden around the edges.
Heat black beans in a saucepan over low heat, stirring occasionally. Spread a layer of beans onto each fried tortilla to cover.
In the remaining oil, fry eggs over medium heat until whites are set and yolks remain runny (about 3 minutes). Place one egg atop each bean-covered tortilla. Spoon the warm tomato sauce over the eggs, scatter green peas and cooked ham, and garnish with chopped cilantro. Serve immediately.
