Huevos Motuleños (Yucatán Eggs)

Pasos

1. Prepare the frijoles negros refritos and the chiltomate according to the prepared components, and keep them warm.
2. Peel the plantain and cut it into thick diagonal slices; fry it in oil until caramelized on both sides, then set aside on paper towels.
3. Blanch the peas for a few minutes in boiling salted water, drain, and set aside; finely slice the ham and crumble the fresh cheese.
4. Heat a little oil in a skillet and lightly fry the tortillas one by one until they are hot and slightly crispy on the edges.
5. In the same skillet, fry the eggs in the hot oil: whites set and crispy around the edges, yolks still runny.
6. Assemble each plate: lay down a tortilla, spread it generously with black bean purée, and place a fried egg on top.
7. Cover the egg with hot chiltomate, then scatter with crumbled fresh cheese, peas, and sliced ham.
8. Arrange the fried plantain slices on the side of the plate and serve immediately, piping hot.