Masa Cakes with Charred Plum Salsa & Jammy Eggs

Ingredients

For 2 servings

• 2 piece plums, in wedges
• 200 g masa harina
• 180 g warm water
• 2 piece eggs
• 0.5 piece avocado, sliced
• 67 g queso fresco, crumbled
• 30 g Greek yogurt
• 1 piece jalapeño, thinly sliced
• 1 piece lime, zested and juiced
• 30 g red onion, diced
• 1 piece garlic clove, grated
• 2 g chipotle powder
• 2 g ground cumin
• 30 g cilantro
• 2 piece radishes, thinly sliced
• 3 g honey
• 30 g pumpkin seeds, toasted
• 28 g neutral oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Char the plums cut-side down until softened, then chop and mix with the red onion, half the jalapeño, lime, honey and cilantro for a salsa.

2. 2

   Whip the queso fresco with the yogurt, garlic, a little lime and salt.

3. 3

   Boil the eggs for 7 minutes, cool, peel and halve.

4. 4

   Mix the masa harina with the warm water, cumin, chipotle, seasoning and a little oil to a soft dough, then shape into small cakes.

5. 5

   Fry the cakes for 3–4 minutes each side, until crisp.

6. 6

   Top each with whipped queso, plum salsa, egg halves, avocado, radish, cilantro and pumpkin seeds.