Arroz a la Cubana con Plátano y Huevo
A classic Spanish comfort staple: fluffy white rice molded into a dome, accompanied by sweet fried banana, rich homemade tomato sofrito, and a crisp-edged fried egg with a runny yolk.
Ingredients
- • 300g Spanish white round grain rice, cooked and molded
- • 2 firm ripe bananas or plantains, peeled and halved lengthwise
- • 4 free-range eggs
- • 300g homemade tomato sauce (salsa de tomate frito)
- • Flour for dusting bananas, olive oil for frying, sea salt
Preparation Steps
Cook rice in salted water with a clove of garlic. Pack into a small oiled ramekin and invert onto serving plates to create neat rice domes.
Dust halved bananas lightly in flour. Fry in 2 tbsp hot olive oil for 2 minutes per side until golden and caramelised. Drain on paper towels.
Heat 1cm olive oil in a small skillet until shimmering. Fry eggs individually, spooning hot oil over whites until edges turn bubbly and crispy (con puntilla) while yolks remain runny.
Ladle warm homemade tomato sauce generously next to the rice dome, set the fried egg on top, and arrange sweet fried bananas on the side.