“Vibrant Vegetarian Cuban Breakfast: A Mouthwatering Journey to Tropical Flavors”

Allergens

Eggs

Ingredients

• 4 large plantains
• 2 tablespoons olive oil
• 1 cup black beans, cooked
• 1 avocado, ripe and sliced
• 1/2 cup tomato, diced
• 1 cup white rice, uncooked
• 1 teaspoon saffron threads, crushed
• 2 cups water
• 1 teaspoon salt
• 4 eggs, large and organic
• 1/2 cup sour cream or vegan alternative
• 2 tablespoons cilantro, freshly chopped
• 1 lime, zested and juiced
• 1/2 teaspoon ground black pepper

Instructions

1. Peel the plantains and slice them diagonally into 1/2 inch thick pieces. In a large pan, heat the olive oil over medium heat. Add the plantain slices and cook for about 5 minutes on each side or until golden brown and slightly crispy. Remove from the pan and set aside.
2. To prepare the rice, combine the saffron threads, water, salt, and uncooked white rice in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for about 18 minutes or until the rice is tender and all the liquid has been absorbed.
3. For the black beans, heat a medium saucepan over medium heat. Add the black beans, 1/2 cup of water, and salt to taste. Simmer for about 10 minutes, stirring occasionally.
4. Fry the eggs to your preferred style in a non stick pan.
5. To plate, serve a generous portion of fried plantains, rice, black beans, avocado slices, a dollop of sour cream or vegan alternative, and a sprinkle of freshly chopped cilantro on each plate. Top with a fried egg, lime zest, and ground black pepper.

Chef’s Insight

This recipe captures the essence of Cuban cuisine by marrying traditional ingredients with a vegetarian twist. The flavors meld together beautifully to create an unforgettable dish.

Notes

The flavors in this dish will develop as they sit together, so don't be afraid to prepare it ahead of time for an even more delicious result.