Breakfast Pupusa Plate with Eggs & Pickled Slaw
Crispy Salvadoran cheese and bean pupusas served with sunny-side eggs, pickled cabbage slaw, and fresh tomato salsa. Ready in 40 minutes with no specialty equipment.
- Total time
- 40 min
- Servings
- 2
- Calories
- 580
- Protein
- 22g
Ingredients
- 2 cups masa harina (corn flour for pupusas)
- 1.5 cups warm water
- ¾ cup refried beans
- 1 cup shredded mozzarella or quesillo cheese
- 4 whole eggs
- 2 cups red cabbage, thinly sliced
- ⅓ cup white vinegar
- 2 medium plum tomatoes, diced
- 1 whole jalapeño, minced, plus fresh cilantro and lime (optional garnish)
Instructions
- 1
Combine sliced cabbage with vinegar, 0.25 tsp salt, and 0.25 cup water in a bowl. Let sit while you make pupusas.
- 2
Mix masa harina and warm water in a separate bowl until you have a soft, pliable dough (like Play-Doh).
- 3
Combine diced tomatoes, minced jalapeño, and pinch of salt in a small bowl for salsa.
- 4
Wet your hands. Scoop 3 tbsp dough, flatten to a disc, fill center with 1 tbsp beans and 2 tbsp cheese.
- 5
Fold edges over filling and gently flatten to a 3-inch patty. Repeat for remaining dough (makes 4 pupusas).
- 6
Heat 2 tbsp oil in a 12-inch nonstick skillet over medium-high until shimmering, about 90 seconds.
- 7
Pan-fry pupusas 4 minutes per side without moving until deep golden and crispy. Transfer to a plate.
- 8
Add 1 tbsp oil to same skillet. Crack 4 eggs in, season with salt and pepper, fry until whites set but yolks jiggle.
- 9
Divide pupusas and eggs between 2 plates. Top with pickled cabbage slaw, tomato salsa, and cilantro.
- 10
Serve immediately with lime wedges if desired.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- 12-inch nonstick skillet
- spatula
- measuring cups & spoons
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