Desayuno Tipico Recipe

Prep vegetables

Dice the tomato, finely dice the onion, and seed and dice the green bell pepper. Mince the garlic and chop the cilantro if using.

Crack the eggs into a medium bowl, add the milk, a pinch of salt and pepper, and whisk until combined and slightly frothy.

Heat a large nonstick skillet over medium heat. Add the vegetable oil and butter. When butter foams, add the diced onion and cook 2–3 minutes until translucent.

Add the minced garlic and diced green pepper; cook 2 minutes until softened. Stir in the diced tomato and cook another 1–2 minutes until tomatoes begin to soften but are not watery.

Season the vegetables with 1/4 tsp ground cumin, 1/2 tsp of the salt, and a pinch of black pepper. Stir to combine.

Pour the whisked eggs into the skillet over the vegetables. Let sit 10–15 seconds, then gently stir with a spatula, folding the eggs from the edges to the center. Cook until just set but still moist, about 1–2 minutes. Adjust seasoning to taste. Stir in chopped cilantro if using and remove from heat.

Casamiento (rice and beans)

If making casamiento: heat 1 tbsp olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook 2–3 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds. Stir in the cooked rice and cooked beans, breaking up any bean clumps; add 1/4 tsp ground cumin and 1/2 tsp salt. Cook, stirring, until heated through, 3–4 minutes. If mixture seems dry, add 1–2 tbsp reserved bean liquid. Stir in 1 tsp lime juice if using, taste and adjust seasoning.

Refried beans (alternative)

For refried beans: heat 1 tbsp lard or oil in a skillet over medium heat. Add 1/4 finely diced onion and cook until softened, 2–3 minutes. Add 2 cups cooked beans and 2–4 tbsp reserved bean liquid. Mash beans with a potato masher or back of a spoon while stirring, until you reach your desired consistency. Cook 3–5 minutes, seasoning with 1/4 tsp cumin and 1/2 tsp salt, adjusting liquid to keep creamy but not soupy.

Peel the ripe plantains by slicing off the ends and making a shallow lengthwise cut through the skin, then removing the peel. Slice each plantain diagonally into 1/2-inch (1–1.5 cm) thick pieces.

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch and heat over medium heat until shimmering but not smoking (about 325–350°F or medium).

Add plantain slices in a single layer (work in batches if needed). Fry until golden brown on one side, about 2–3 minutes, then flip and brown the other side, another 2–3 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle lightly with 1/4 tsp salt.

If oil darkens too quickly between batches, reduce heat slightly.

Plate the scrambled eggs alongside a generous scoop of casamiento or a portion of refried beans. Add 3–4 fried plantain slices to each plate.

Top or serve crema on the side and garnish eggs with remaining chopped cilantro. Serve with lime wedges if desired.

Serve immediately while eggs are warm and plantains are fresh.