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!