Eggs with tasajo, black beans, nopales and pasilla negro chilli salsa.
About this recipe
Oaxacan eggs are a celebratory breakfast that combines eggs with tasajo (Oaxacan dried beef), black beans, nopales (cactus paddles) and pasilla negro chilli salsa, all served alongside freshly made sweetcorn tortillas. It is a hearty and flavour-packed breakfast that brings together the emblematic ingredients of Oaxacan cuisine on a single plate. The tasajo contributes a smoky, salty note that contrasts beautifully with the softness of the eggs and the tartness of the nopales.
History & Origin
Oaxaca is considered the gastronomic capital of Mexico, and its breakfasts are an extension of that culinary richness. Tasajo is one of the most emblematic meats of the region: beef marinated with salt and spices, spread into thin sheets and sun-dried - a preservation technique the Zapotecs developed centuries before the arrival of the Spanish. Black beans are the protein pillar of Oaxacan cooking; they are prepared in clay pots and paired with local herbs such as hierba santa. The nopal, omnipresent in Mexican gastronomy, grows wild in the Central Valleys of Oaxaca and has been a staple food since pre-Hispanic times. The pasilla negro chilli salsa, with its fruity and smoky flavour, is the characteristic condiment of Central Valleys cuisine. This breakfast is served in the markets of Oaxaca, especially the Mercado 20 de Noviembre and the Mercado Benito Juárez, where traditional cooks have been preparing it since dawn.',
Estimated cost
£7.50
Total cost
£3.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
550
Calories
30g
Protein
50g
Carbohydrates
25g
Fat
10g
Fibre
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Make the salsa: toast the pasilla chillies on a dry griddle over medium heat for 30 seconds on each side. Soak them in hot water for 15 minutes. Char the tomatoes and garlic on the griddle until golden. Blend everything with salt and a little of the soaking water until you have a smooth salsa.
💡 Do not over-toast the chillies or the salsa will turn bitter.
- 2
Heat a frying pan with one tablespoon of oil. Fry the tasajo over medium-high heat for 2–3 minutes on each side. Remove and set aside.
- 3
In the same pan, add the cooked nopales and the beans with a little of their broth. Heat over medium heat for 3 minutes.
- 4
Separately, fry the eggs to your liking (fried, scrambled or soft-boiled) with one tablespoon of oil.
- 5
Plate up: arrange the beans with nopales, the tasajo and the eggs. Spoon over the pasilla chilli salsa. Serve with warm sweetcorn tortillas.
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Mexican-Style Scrambled Eggs
Scrambled eggs with tomato, onion and serrano chilli — the colours of the Mexican flag.
Divorced Eggs
Two fried eggs on tortillas — one with green salsa, one with red, divided by beans.
Green Chilaquiles
Tortilla crisps bathed in green tomatillo salsa with cream, cheese and onion.
Machaca with Eggs
Shredded dried beef sauteed with eggs, tomato, onion and chillies. A classic northern Mexican breakfast.