Argentinian Breakfast Embracing Paleo: Deliciously Satisfying Chimichurri Baked Eggs on Crispy Plantain Hash & Spicy Grilled Sausage
This recipe is a mouthwatering and aromatic Argentine-inspired breakfast that's perfect for the Paleo diet. It combines the flavors of chimichurri, baked eggs, crispy plantain hash, and spicy grilled sausage for an unforgettable sensory experience.
Allergens
Eggs, Sausage
Ingredients
- 4 large plantains
- 2 tbsp coconut oil
- Salt and pepper, to taste
- 4 large eggs
- 1/2 cup fresh chimichurri sauce
- 2 spicy grilled sausages
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Peel and slice plantains into 1/4 inch thick rounds.
- Heat coconut oil in a large skillet over medium heat. Add plantain slices, seasoning with salt and pepper to taste. Cook for about 5 minutes per side or until golden brown and crispy. Transfer the cooked plantain hash to the prepared baking sheet and bake for 10 12 minutes until fully cooked through.
- While the plantain hash is baking, heat a non stick skillet over medium heat. Crack the eggs into the skillet and cook them as desired. For a runny yolk, cook for about 3 4 minutes or until the whites are set but yolks remain soft.
- Place the baked plantain hash on two serving plates, creating a base layer. Top with eggs, spicy grilled sausages, and generously spoon chimichurri sauce over everything. Garnish with fresh parsley.
Chef’s Insight
The combination of flavors and textures in this recipe creates a truly memorable breakfast experience that captures the essence of Argentine cuisine while adhering to Paleo principles.
Notes
Be sure to use freshly made chimichurri sauce for the best flavor. Adjust cooking times according to your preferred egg doneness.