Sopes de Huevo

Sopes de Huevo is a delightful Mexican breakfast dish featuring crispy corn masa boats topped with a savory egg mixture, perfect for a hearty morning meal. This dairy-free version maintains the authentic flavors while being suitable for those with dietary restrictions.

Ingredients

• Corn masa flour - 150 grams
• Warm water - 100 ml
• Salt - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Red onion - 1 small, diced
• Tomato - 1 medium, diced
• Green bell pepper - 1 small, diced
• Eggs - 4 large
• Fresh cilantro - 2 tablespoons, chopped
• Avocado - 1 small, sliced
• Lime - 1, cut into wedges
• Salsa - to taste

Steps

1. In a mixing bowl, combine the corn masa flour, warm water, and salt to form a soft dough. Divide the dough into 4 equal portions.
2. Shape each portion into a small disc about 1/2 inch thick and use your fingers to pinch the edges to create a small border around the disc.
3. Heat a non-stick skillet over medium heat and lightly brush with olive oil. Cook each disc for about 2-3 minutes on each side until golden and slightly crispy. Remove from skillet and set aside.
4. In the same skillet, add a little more olive oil if needed, and sauté the diced onion, tomato, and green bell pepper until softened, about 5 minutes.
5. Crack the eggs into the skillet with the sautéed vegetables and gently scramble until cooked to your liking, seasoning with salt and pepper to taste.
6. To assemble, place a generous spoonful of the egg mixture on each sope, topped with fresh cilantro, avocado slices, and a squeeze of lime juice.
7. Serve with your favorite salsa on the side.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 370 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• High in fiber from corn masa, promoting digestive health.
• Packed with protein from eggs, essential for muscle repair and growth.

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