Cuban Breakfast Fiesta: Authentic Recipe for Havana Mornings

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs
• 1 cup cooked black beans
• 2 ripe plantains
• 4 oz chorizo sausage
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together the eggs, salt, and pepper. Set aside.
2. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat. Slice the plantains into 1/2 inch thick rounds and add them to the skillet. Cook until golden brown on both sides, about 5 minutes per side. Remove from pan and set aside.
3. In the same skillet, add another tablespoon of olive oil and crumble in the chorizo. Cook until browned, breaking up any large chunks, about 4 5 minutes. Remove from pan and drain on paper towels.
4. Wipe out the skillet and return to medium heat. Add the remaining olive oil and pour in the whisked eggs. Stir constantly with a spatula until cooked through but still soft, about 2 3 minutes. Fold in the shredded cheddar cheese and green onions.
5. Divide the scrambled eggs among 6 plates, top with the fried plantains, black beans, and chorizo. Serve immediately.

Chef’s Insight

The key to this dish is balancing the flavors and textures. Make sure the plantains are crispy, the chorizo is spicy, and the eggs are fluffy. Don't skimp on the cheese - it adds a nice creaminess to the scrambled eggs.

Notes

Feel free to adjust the spice level of the chorizo according to your preference. You can also add sliced avocado for an extra creamy element and nutritional boost.