Bread & Breakfast

Chili, Egg and Banana Breakfast

Chili, Egg and Banana Breakfast |

If you’ve heard of the dish called arroz a la Cubana, this is a variation. Instead of rice, the ground meat stew, fried egg and bananas are served with flour tortillas. The meat stew is cooked spicy, chili style, and, in lieu of the traditional saba bananas, I used the lakatan (lacatan) variety — very ripe, very sweet and a very pretty yellow-orange.

And just where did the idea come from? From Golden West Cafe’s huevos montulenos which, whether the misspelling is intentional or not, seems to be an American adaptation of huevos motuleños, a breakfast dish from the Yucatan region of Mexico that “consists of fried eggs served on tortillas with refried black beans and a tomato-based sauce, which is often studded with ham, peas and plantains and then sprinkled with cheese.”

Chili, Egg and Banana Breakfast
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3
Author: Connie Veneracion
  • 2 and 1/2 cups cooked chili (see notes below)
  • 3 eggs
  • 3 to 6 bananas ripe
  • 3 to 4 tablespoons butter
  • 6 six-inch flour tortillas (use only three if the tortillas as much larger)
  • chopped parsley to garnish
  1. Heat the chili. Keep covered.
  2. Melt the butter in a non-stick frying pan. Cook the eggs, sunny side up, and transfer to individual plates.
  3. Peel the bananas and split lengthwise. Fry in the remaining butter until lightly browned.
  4. Wipe the frying pan with kitchen paper and reheat.
  5. Heat the tortillas until blistered.
  6. To serve: Arrange the fried bananas, chili and tortillas around the fried egg. Sprinkle with chopped parsley. Have a great breakfast.

Chili, Egg and Banana Breakfast

To Top