- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
1/4 pound dried red beans
1 bay leaf
1 onion, 1/4-inch dice
4 cloves garlic, minced
1/4 cup olive oil
2 tablespoons ground cumin
4 tablespoons dried oregano
1/4 cup tomato paste
4 green plantains, blanched until they turn black and then cooled and peeled
1/4 cup corn oil or about 1-inch deep in the frying pan
8 eggs
1 cup cotija cheese, grated
Directions
- Boil beans in water to cover with bay leaf until tender; drain. Saute onions and garlic in olive oil until tender. Add cumin and oregano; cook for 2 minutes. Add tomato paste and cooked beans. Puree in a food processor.
- Fry cooked plantains in a skillet at 300 degrees F until tender. Place between 2 wet towels and roll to 1/4 inch thickness with a rolling pin to create a round "dough" of plantain. Return to pan and cook for 3 minutes on each side or until edges are crisp.
- To serve, spread puree over plantains. Scramble eggs in a non-stick pan, and place on top of plantains. Sprinkle with cheese.
