Guatemalan Tipico Breakfast

Though this Danielle Daem recipe is presented as breakfast, it’s nutritious and filling for any meal of the day. To speed the process, sauté the plantains ahead and store in the refrigerator, and do the same with the tomato-onion-kale recipe. Heat each in the microwave, then return the tomato mixture to the pan, and pick up at step 3 to complete the mixture, just as it’s time to prepare the plates. https://danielledaem.com/guatemalan-tipico-breakfast/
Serves 4

Ingredients

• 4 plantains (either green or black)
• ¼ cup avocado or coconut oil
• 8 eggs
• 2 teaspoons avocado or coconut oil
• Salt & freshly ground black pepper
• 1 tomato, diced
• ½ yellow onion, diced
• 1 bunch kale, stemmed and chopped small
• 2 avocados, sliced
• 2 cups black beans, cooked, or refried beans
• 4 slices queso fresco or aged cheddar
• 8 corn tortillas

Directions

1. Heat oil in a large frying pan over medium-high heat. While the oil heats, cut the plantains in half. Then slice each piece lengthwise again. You should have 16 long pieces. Work in batches. Once the oil is hot add plantains to the pan and cover with a lid or splatter screen. Fry for 5 minutes or until they have begun to caramelize, then turn. Once they are brown on both sides, transfer to a paper towel covered plate and set aside.
2. Meanwhile, in another medium frying pan, add the 2 teaspoons of oil and heat over medium-low. When the oil is hot, add the tomato and onion. Saute for 3-5 minutes. Add the chopped kale and saute, stirring frequently, until it has reduced its bulk and has transformed into a darker green.
3. In a small bowl, combine the eggs, a splash of water, salt, and pepper. Add them to the pan with the tomato, onion, and kale. Reduce heat to low and cook just until the eggs have set.
4. Meanwhile, place the beans in a small bowl and using a potato masher or your hands, mash the beans until half are soft and half are intact.
5. Push the eggs to one side of the pan and add the beans. Heat thoroughly and then turn off the pan. Place the tortillas on top of the pan to heat a little.
6. Place eggs, black beans, plantains, sliced avocado, cheese, and tortillas on each of four plates. Serve hot or warm.

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