Costa Rican breakfast


( Serves 4)

Cooking Time: 20



  • Eggs 225 grams/ml
  • Bananas 450 grams/ml
  • Sunflower (Oil) 50 grams/ml
  • Corn flour/starch 75 grams/ml


  1. peel the plantains (says bananas in recipe as plantains were not available) and slice into thin slices about .5cm thick. 
  2. heat the oil in a frying pan and fry the plantain slices on each side for about 2-3 minutes. You can add a little sugar or honey to sweeten them if desired. once golden and crispy, transfer to kitchen paper on a plate. 
  3. next, mix the corn flour with water until it forms a nice dough, not too sticky. divide into 4 doughballs and roll into a flat circlular tortilla, also around 0.5cm thick. 
  4. Fry the tortillas in the pan for about 2 minutes per side, maybe less if they seem to be browning ectra quickly.
  5. Finally, fry the eggs for a few minutes, keeping the yolks nice and runny. season with salt and pepper, and enjoy! 

Extra Notes

We like to serve this breakfast with fresh fruit and hot, black costa rican coffee. Bets eaten in the sunshine :) For a more savoury approach, chilli pepper powder can be added to the torilla dough, and served with some spring onion and green tea.

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