A towering, complex breakfast structure from the Yucatán. Crispy tortillas host perfectly fried eggs, bathed in a fiery tomato-habanero chiltomate sauce, contrasting with sweet plantains and savory ham.
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The Foundation. Spread a thick layer of hot refried black beans over two crispy tostadas per plate.
The Eggs. the eggs in hot oil until the whites are blistering and crisp, but the yolks remain liquid. Place one egg on each bean-coated tostada.
The Bath. Pour the fiercely hot chiltomate sauce directly over the eggs, partially cooking the yolks with residual heat.
The Inclusions. Scatter the diced ham and peas over the sauced eggs.
The Contrast. Frame the plate with sweet, deeply caramelized plantains and top the eggs with crumbled queso fresco.
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