For your breakfasts, try these Motuleño eggs with a spicy habanero sauce, accompanied by the full flavor of Zwan® Turkey Virginia Ham, gluten-free and with very thin slices. Perfect for a complete, different, and flavorful breakfast.
For the sauce, on a griddle, roast the tomatoes along with the garlic until they begin to darken. Add the habanero peppers and roast, stirring constantly; it is important to do this over low heat so the pepper does not burst. Blend the ingredients and set aside.
Pour a little vegetable oil into a hot saucepan and sauté the onion until it is shiny. Add the tomato and cook over medium-low heat for 5 minutes. Pour in the sauce, season with salt and pepper, and cook for 8 more minutes. Add the cooked peas and remove from heat. Keep warm.
On a cutting board, cut the Zwan® Turkey Virginia Ham into medium squares of approximately 1.5 x 1.5 cm. Set aside until use.
Fry the tortillas on both sides in a pan with hot vegetable oil; they should be slightly toasted. Drain on paper towels and keep warm.
In the same pan as the tortillas, fry the eggs. Crack the egg and gently let it drop onto the hot pan, lower the flame to cook the white slowly. Season with salt and pepper and keep on the heat until the yolk appears firm; remove with the help of a spatula.
Serve on a plate, first place two or three pieces of fried tortillas, add refried beans on each tortilla and place the eggs on top. Drizzle with the hot habanero sauce, add Zwan® Turkey Virginia Ham, cooked peas, and Cotija cheese to taste. Accompany with slices of fried plantain.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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