“Mouthwatering Gluten-Free Cuban Breakfast: Traditional Flavors, Modern Twist”
Discover this mouthwatering gluten-free Cuban breakfast recipe that combines the traditional flavors of Cuba with a modern twist. Savor the authentic taste of Havana with this scrumptious dish packed with tender plantains, perfectly cooked eggs, and a zesty mojo sauce.
Allergens
Eggs, Soy
Ingredients
- 4 large eggs 2 ripe plantains 1/4 cup olive oil Salt and pepper, to taste 2 tbsp gluten
- free soy sauce 1/4 cup freshly squeezed lime juice 1/4 cup chopped cilantro 1/2 tsp ground cumin 1/2 tsp paprika 1/2 tsp garlic powder 1/4 tsp oregano 1/4 tsp ground black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Slice the plantains into 1 inch thick rounds and place them on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and bake for 20 minutes or until tender.
- In a small bowl, mix together gluten free soy sauce, lime juice, cilantro, cumin, paprika, garlic powder, oregano, and black pepper to create the mojo sauce.
- Heat a non stick skillet over medium heat. Add 1 tbsp of olive oil and crack the eggs into the skillet. Season with salt and pepper, then cook for 3 minutes or until the whites are set but yolks are still runny.
- To serve, place cooked plantains on a plate, top with fried eggs, drizzle with mojo sauce, and garnish with fresh cilantro.
Chef’s Insight
Experiment with different seasonings to create your own unique mojo sauce.
Notes
Be sure to use ripe plantains for the best texture and flavor.