andrejthechef
GuatemalaEggsBreakfast

Desayuno Chapín

The Guatemalan desayuno chapín: fried eggs, creamy black beans, caramelized fried plantains and fresh cheese, served with warm tortillas for scooping.

prep
10 min
cook
35 min
total
45 min
serves
4
level
easy
Desayuno chapín plate with two sunny-side-up eggs, black bean paste, fried ripe plantain slices and a slab of fresh white cheese, with a basket of tortillas behind

Desayuno chapín is the everyday Guatemalan breakfast plate; chapín is the common nickname for a Guatemalan. It has fried or scrambled eggs, black beans cooked down to a thick paste, fried ripe plantain and a piece of fresh white cheese, with warm tortillas on the side. It is simple food, and the pieces are meant to be mixed on the tortilla as you eat.

Two things make the plate work. The beans are cooked with onion until the mash is thick enough to hold its shape on the plate, and the plantains have to be very ripe, with mostly black skins, so that they caramelize in the pan and turn sweet rather than starchy. The salty, squeaky cheese balances them both.

Desayuno Chapín is one of the best breakfasts from around the world.

method

  1. Heat the 3 tablespoons of oil in a saucepan over medium heat. Cook the onion for 4 minutes until soft, add the garlic and cook for 30 seconds.

  2. Add the beans and about 250 ml (1 cup) of their liquid or water, then mash with a potato masher or blend with an immersion blender until mostly smooth. Cook for 10 to 12 minutes, stirring often, until the paste is thick enough that a spoon leaves a trail. Season with salt.

  3. Peel the plantains and cut them on the diagonal into slices about 1.5 cm (1/2 inch) thick.

  4. Heat the 120 ml of oil in a skillet over medium heat. Fry the plantain slices in batches for 2 to 3 minutes per side, until deep golden brown and caramelized at the edges. Drain on paper towels.

  5. Warm the tortillas on a dry skillet or comal for about 30 seconds per side, then wrap them in a clean towel to keep them soft.

  6. Fry the eggs in the butter in a nonstick skillet over medium-low heat for about 3 minutes, until the whites are set and the yolks are still runny.

  7. Put two eggs, a spoonful of the black beans, a few slices of plantain and a slab of cheese on each plate and serve with the tortillas.

chef's tips

  • If the plantains are yellow with only a few black spots, leave them on the counter for a few more days. Under-ripe plantain will not caramelize.
  • The beans can be made a day ahead and reheated with a splash of water to loosen them.
  • If you cannot find queso fresco, a mild fresh feta rinsed of its brine is an acceptable substitute.