Add 1 banana to a pre-heated oven (210 c - 410 f) and bake/broil for 10 to 12 minutes

Heat a small sauce pan with a medium-high heat and add 1 cup of water

Grab another small sauce pan and heat with a medium heat and add 1 tbsp extra virgin Spanish olive oil

Once the oil gets hot add 1 minced garlic to the oil and mix

30 seconds after adding the garlic to the pan, add ½ cup of round rice to the pan and mix with the garlic and oil

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

After about 5 minutes lower your heat to a LOW heat, continue to mix every minute or so

3 minutes after lowering the heat on the rice, place a lid on the sauce pan, turn off the fire and set aside

Grab the same sauce pan you heated the water with, heat with a medium heat, add 1 tbsp extra virgin olive oil, ½ cup tomato puree, ½ tsp sugar, a pinch of sea salt, some ground pepper and mix everything together

After cooking your tomato sauce for 5 minutes, turn your burner off and set aside

Peel and cut your baked banana into ¼ inch thick round slices

Heat a non-stick frying pan with a medium heat and add 2 tbsp of extra virgin Spanish olive oil to the pan

Once the oil gets hot fry your eggs, making sure to keep the yolks runny

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

Garnish the plate with some fresh parsley