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Add 1 banana to a pre-heated oven (210 c - 410 f) and bake/broil for 10 to 12 minutes
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Heat a small sauce pan with a medium-high heat and add 1 cup of water
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Grab another small sauce pan and heat with a medium heat and add 1 tbsp extra virgin Spanish olive oil
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Once the oil gets hot add 1 minced garlic to the oil and mix
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30 seconds after adding the garlic to the pan, add 1/2 cup of round rice to the pan and mix with the garlic and oil
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After cooking your rice for about 3 minutes, add the 1 cup of water that is boiling from the other sauce pan into the rice, season with sea salt and mix together
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After about 5 minutes lower your heat to a LOW heat, continue to mix every minute or so
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3 minutes after lowering the heat on the rice, place a lid on the sauce pan, turn off the fire and set aside
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Grab the same sauce pan you heated the water with, heat with a medium heat, add 1 tbsp extra virgin olive oil, 1/2 cup tomato puree, 1/2 tsp sugar, a pinch of sea salt, some ground pepper and mix everything together
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After cooking your tomato sauce for 5 minutes, turn your burner off and set aside
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Peel and cut your baked banana into 1/4 inch thick round slices
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Heat a non-stick frying pan with a medium heat and add 2 tbsp of extra virgin Spanish olive oil to the pan
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Once the oil gets hot fry your eggs, making sure to keep the yolks runny
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Add the reserved white rice to a plate, top the rice off with the reserved tomato sauce, decorate the banana slices around the plate and add the 2 fried eggs to the plate
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Garnish the plate with some fresh parsley
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Enjoy!