Authentic Cuban Breakfast: Aromatic Havana-Style Eggs, Tostones, and Fruit Salad Recipe

Allergens

None

Ingredients

• 4 large eggs
• 2 green plantains
• 1/2 cup vegetable oil
• 1/4 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste
• 1/4 cup chopped cilantro
• 2 cups mixed fruit (e.g., papaya, pineapple, kiwi, and mango)
• 1 lime, juiced

Instructions

1. Preheat the oven to 350°F (175°C).
2. Peel the plantains and cut them into 1/2 inch thick rounds.
3. In a deep frying pan, heat the vegetable oil over medium high heat. Fry the plantain slices until they turn golden brown on both sides. Remove from the oil and place them on paper towels to drain excess oil.
4. Return the plantains to the frying pan and fry them again for 2 minutes, or until they are crispy. Transfer them to an oven safe dish and bake for 10 minutes, or until they're cooked through. Season with salt, pepper, and ground cumin.
5. In a separate non stick frying pan, cook the eggs to your preferred style (sunny side up, over easy, or scramble
6. . Season with salt and pepper.
7. In a large bowl, combine the mixed fruit and lime juice. Toss well to coat the fruit evenly.
8. To plate, arrange two crispy tostones on each dish, then top them with a cooked egg. Surround the eggs with the flavorful fruit salad. Garnish with chopped cilantro for an extra touch of freshness.

Chef’s Insight

The combination of flavors and textures in this dish truly captures the essence of Cuban cuisine, making it an unforgettable breakfast experience.

Notes

Ensure that the plantains are ripe but not overly soft, as this will affect their crispiness when fried.