Yucatán eggs with ham and plantain (Huevos motuleños)

1. Blend the tomatoes with half the onion. Soften the rest of the onion, finely chopped, in 1 tablespoon of oil in a saucepan for 3 minutes, pour in the tomato, add the whole pricked habanero and salt and cook for 10 minutes; remove the habanero.

2. Cook the peas for 3-4 minutes, dice the ham and stir both into the sauce.

3. Peel the plantains, cut into diagonal slices and fry in a little oil for 2-3 minutes per side until caramelised.

4. Mash the cooked black beans with a fork and warm them through. Fry the tortillas in a little oil for half a minute per side.

5. Fry the eggs sunny side up. For each plate, spread a tortilla with bean purée, put an egg on it and cover with a second bean-spread tortilla – or put the egg on top.

6. Spoon over plenty of the ham and pea tomato sauce, sprinkle with crumbled queso fresco (or feta) and serve with the fried plantain.

Tip: If you have no plantains, a not-too-ripe, greenish banana works too – just fry it for less time, as it softens faster.