Think of plantains as the sister to the banana. They're not as sweet, as they contain less sugar. They're also higher in starch than most fruits, making them perfect for gluten and grain-free breads.
My favorite part of this entire dish is upon serving — the moment you break the egg white just enough for the golden yolk to spill over, the starchy flat bread soaks up every last bit, leaving you with a nice balance of moisture.
The egg yolk is rich and bold; with the added bonus of sprinkled salt and drizzled honey there's nothing like it.