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Yucatecan eggs on tortillas with black beans, ham, peas, and plantain in tomato sauce. This high protein, family-friendly breakfast is a fresh, vibrant dish bursting with regional flavors.
Heat 1 tbsp olive oil in a skillet over medium heat. Pan-fry the plantain slices until golden and caramelized on both sides, 2–3 minutes per side. Remove and set aside.
In the same skillet, add tomatoes and onion. Cook over medium heat until tomatoes are softened and onions are translucent, about 6–8 minutes. Blend together and season with 0.5 tsp salt and black pepper, then simmer for 3 more minutes to create the tomato sauce.
Warm tortillas in a clean skillet over low heat for 1 minute per side to soften. Set aside covered with a towel to keep warm.
Heat black beans in a small saucepan with 0.25 tsp salt until hot, then mash slightly to form a spreadable consistency.
In a nonstick pan, add 1 tbsp olive oil and fry ham slices for 1 minute per side over medium heat. Push ham to the side, crack eggs into the pan, and cook sunny-side up, basting with hot oil until whites are set and yolks remain runny (about 3 minutes).
Quickly blanch peas in simmering water until just tender, about 1 minute, then drain.
To assemble, spread black beans on each tortilla, top with a slice of ham, then a fried egg. Spoon tomato sauce over each, scatter peas and plantain slices, and serve immediately.
