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Preparation

1. Prepare rice in a rice cooker or stovetop according to package instructions. Add the bay leaf to rice and water before cooking.
2. Chop the onion and tomato. Peel, then cut the plantain diagonally into 12 slices. Mince the cilantro and garlic. Cut lime into quarters.
3. Combine the dried oregano, cumin and salt in a very small bowl. Set aside.
4. In a 2-quart saucepan over medium heat, sauté onion and garlic in 1/2 tablespoon olive oil. Once the garlic and onion are aromatic, add tomato and cook for 2 minutes.
5. Add the steamed rice and cilantro; stir. Sprinkle the dried seasonings over the top and stir until all ingredients are mixed together; set aside.
6. In a skillet, heat 1/2 tablespoon olive oil. Add plantains and cook for 2 minutes, flip and cook until golden brown.
7. In a separate skillet, heat 1 tablespoon olive oil over medium heat, crack the eggs and cook until desired doneness.
8. On a dinner plate, place 1/2 cup rice and 3 plantain pieces. Place 2 eggs on top of each portion.
9. Drizzle juice of each lime wedge over entire dish.