The egg dish is modern recipe of the Yucatec peoples of the Yucatan Peninsula. Like many of their dishes, this is actually one of the most well known Native recipes from any places in the New World. As seen as a "Mexican" egg dish, it is second only to Huevos Rancheros. It is also famous for being "that Mexican egg dish with bananas." This is a really easy version that can easily be made for a quick brunch. It comes Albuquerque's Green Chile Bible. This can be jazzed up with pot cooked black beans or pintos and some green chile rice (as pictured), it also benefited by have from fresh hot salsa relish over the top and it sometime garnished with addition of avocado. The olive oil used, should be of the light green kind, not dark. What makes this easy is the use of the canned chiles (and Hatch makes a good product), but by all means use fresh roasted green chiles or Wax pepper (the traditional chile used in the Yucatan) if you like. If a green sauce is desired, used tomatillas that are either canned or have been boiled.
For The Sauce:
3 tbsp. onion, chopped
2 garlic cloves, chopped
1/4 cup olive oil
3 tomatoes, peeled and chopped
1 cup tomato sauce
1/2 cup canned green chiles, chopped
1/2 tsp. sugar
1 bay leaf
1 cup chicken broth
For The Rest Of The Dish:
2 Green or very firm bananas or yellow plantains
2 tbsp. butter
8 corn tortillas
Oil for frying
1 cup refried beans, warmed
1 cup cooked ham, chopped
1/3 cup Parmesan cheese, grated
2/3 cup peas, cooked (can use frozen, but blanch them)
1. For The Sauce: saute the onion and garlic in hot oil. Stir in the tomatoes and tomato sauce. Fry for 5 minutes. Add the remaining sauce ingredients and simmer for 5 minutes.
2. Slice the bananas lengthwise, then in halves; fry them in butter until browned.
3. fry the tortillas in hot oil. Drain on paper towels. Then fry the eggs according to taste.
4. Place 2 tortillas on a plate, spread with beans, and top with 2 eggs, ham and peas. Pour the sauce over all, sprinkle with the Parmesan cheese, and garnish fried bananas.