“Sensational Paleo Cuban Breakfast: A Delightful Mélange of Flavors and Textures”

Allergens

Eggs, Chorizo (contains pork)

Ingredients

• 6 large organic eggs
• 2 cups ripe avocados, mashed (for guacamole)
• 1/2 cup red onion, finely chopped
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• 4 oz chorizo sausage, sliced
• 2 ripe plantains
• 1 tablespoon coconut oil
• Fresh cilantro leaves for garnish

Instructions

1. Begin by preparing the guacamole. In a medium bowl, mash together the mashed avocados, red onion, lime juice, salt, and pepper. Set aside.
2. Next, peel and slice the plantains into 1/2 inch rounds. Heat the coconut oil in a large non stick skillet over medium heat. Add the plantain slices and cook until golden brown on both sides, about 3 4 minutes per side. Remove from pan and set aside.
3. In another non stick skillet, cook the chorizo sausage slices over medium heat for 5 7 minutes or until cooked through and slightly crispy. Remove from pan and set aside.
4. Now prepare the eggs. In a large bowl, whisk together the eggs with a pinch of salt and pepper. Pour the beaten eggs into the skillet used for cooking the plantains, and cook over medium heat, gently stirring until just set and soft curds form.

Chef’s Insight

To enhance the aroma and flavors, cook the ingredients separately to avoid mixing scents, then assemble the dish at the end.

Notes

Ensure you choose organic ingredients for the best quality and taste.