Huevos Motuleños: Yucatan's Grand Breakfast

Prepare the salsa by roasting the tomatoes, habanero half, onion quarter, and garlic cloves on a dry comal or under the broiler until charred on all sides, about 10 minutes. Transfer to a blender and puree until smooth. Season with salt.

Pour the salsa into a small saucepan and simmer over low heat for 10 minutes to deepen the flavors. Keep warm.

Heat about half an inch of vegetable oil in a skillet over medium-high heat. Fry the plantain slices until golden brown on each side, about 2 minutes per side. Drain on paper towels and sprinkle lightly with salt.

In the same oil, fry each tortilla until lightly crispy but still pliable, about 30 seconds per side. Drain on paper towels.

Quickly saute the diced ham in a small skillet until lightly browned, about 3 minutes. Add the peas and cook for 1 minute more. Set aside.

Fry the eggs sunny-side-up in batches, seasoning with salt and pepper. The whites should be set but the yolks still runny.

Assemble each plate by placing 2 fried tortillas slightly overlapping. Spread a generous layer of warm refried black beans over each tortilla. Top each with a fried egg.

Spoon the warm roasted tomato-habanero salsa generously over the eggs. Scatter the ham and peas on top, add fried plantain slices alongside, and finish with crumbled queso fresco, a drizzle of crema, and fresh cilantro.