• We bring you the traditional jacketed eggs, but now we add a very Mexican ingredient: the holy leaf! These eggs are ideal to give a twist to your breakfasts


500 grams of corn dough
enough of water
enough of salt
enough of holy leaf
6 eggs
1 garlic clove, roasted, for the sauce
1/4 onions, roasted, for the sauce
10 piquín chiles, roasted, for the sauce
3 tomatoes, roasted, for the sauce
enough salt, for the sauce
to taste coriander, to decorate
to taste of beans from the pot, to accompany


In a bowl, mix the dough, water and salt. Knead until you get a hydrated and fresh dough; it should stick slightly between your hands.

Line a tortilla press with a plastic wrap, place a ball of dough, and roll out a bit. When the tortilla is the size of the hoja santa, press again to create an impression of the leaf on the tortilla.

Cook the tortilla on a griddle for 3 to 5 minutes and when it begins to inflate, open it with a knife to fill with a piece of Egg. Subsequently, cook over medium heat for 2 to 3 minutes on both sides. Booking.

For the sauce: crush the garlic, onion and chiles in a molcajete. When the ingredients are crushed, add the tomatoes, season and reserve.

Place a bed of beans in an earthenware dish, add the jacketed eggs on top and crown with the martajada sauce. Decorate the jacketed eggs with hoja santa with coriander.