I can’t tell you how much I LOVE fried plantains (a.k.a. tostones). There’s a little hole in the wall Cuban place near me that has the BEST I’ve ever had. They pound the plantains super thin before frying them and serve the tostones with a garlicky mojo dipping sauce. It’s pretty much food heaven.
I was inspired to make my own and turn it into a savory breakfast situation! There’s scrambled eggs, plantains fried in coconut oil (twice!) to make them super crispy, a quick pico de gallo, and avocado chimichurri! I want to put it on everything.
So this avocado chimichurri. It’s delicious. If you’ve never had chimichurri before, it’s an Argentinian condiment filled with herbs, garlic, vinegar, and olive oil. It’s usually used as a dip for meats and steak! So so good.
I added avocado to the mix to make it a super creamy sauce. I also love avocado with eggs, and with everything for that matter, so it was natural to want to add it to chimichurri!
Instead of deep frying the plantains, I shallow fried them in a little coconut oil. It’s insanely good for you too. The typical method for making tostones is to fry them once, then smash them to make them thinner, and fry them again until golden and crispy. So that’s what I did here. The creamy and crispy consistency is perfection.
I love my savory breakfasts and this one is my new favorite. It’s super healthy too. I used scrambled eggs in the recipe, but it would be super delicious with a fried runny egg or poached eggs!
It’s a dressed up version of my usual sweet potato, egg white, sautéed spinach, and avocado breakfast. When you have a little extra time in the morning, or on the weekends, try this! Such a fun brunch. It would be so good with bacon. Or pulled pork or beef for some extra protein!
Crispy Plantain & Egg Breakfast Bowls with Avocado Chimichurri
- 2 green plantains, sliced into 1/2'' slices
- 3 tablespoons coconut oil
- 8 large eggs, beaten
- For the AVOCADO CHIMICHURRI:
- 1 avocado
- 1/2 cup cilantro
- 1/2 cup flat leaf parsley
- 1 clove garlic, chopped
- juice of 1 lime
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- pinch of red pepper flakes
- salt and pepper to taste
- For the PICO DE GALLO:
- 2 vine ripe tomatoes, diced
- juice of 1 lime
- 1/3 cup diced red onion
- 1/4 cup cilantro, chopped
- few pinches of salt
- Make the avocado chimichurri. Add the avocado, cilantro, parsley, garlic, lime juice, apple cider vinegar, olive oil, red pepper flakes, and a pinch of salt and pepper to a food processor. Blend until smooth and creamy. Season to taste with additional salt and pepper. Set aside.
- Make the pico de gallo. In a small bowl, stir together the diced tomato, lime juice, red onion, cilantro, and a few pinches of salt. Set aside.
- Melt the coconut oil in a large nonstick skillet over medium to medium-high heat. Once hot, add the plantains in a single layer and fry for 2-3 minutes per side. Drain on paper towels. Smash the plantains with the back of a spoon, keeping them intact but flattening slightly. Fry them again for about one minute per side until golden and crispy. Drain on paper towels.
- In a separate skillet, heat over medium and add the eggs. Scramble them until they reach your desired consistency. Season with salt and pepper.
- To assemble the bowls, top eggs with fried plantains, the pico de gallo, and a drizzle of avocado chimichurri. Add some extra fresh cilantro if desired!