I make Mexican Style Tamale Pies every other month and it is perhaps my favourite weekend brunch or morning breakfast. I often describe it as a Mexican Shepherds Pie, the bottom is made from soy mince, borlotti or pinto beans and mixed peppers and spices, and in place of the mashed potato, we have polenta. It is utterly delicious and comforting.
I usually eat this Polenta Pie on its own with sometimes a dollop of Sriracha sauce, but then there are weekends when I want a little bit extra on my plate, I will serve it with a fried free range egg - done over easy, where the rich yolk serves as the sauce. By the way the above breakfast plate belongs to D, I can only eat one Tamale - not D he has a much bigger appetite than me.
I am sharing these Tamale Pies with Dom over at Belleau Kitchen for Simply Eggcellent: Breakfast Challenge: How Do you Like Your Eggs in The Morning.