Ingredients
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1 ripe Plantains
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2 links Spanish Chorizo Sausage
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Olive Oil
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4 extra-large Egg
Directions
Think of this as the Latino version of the classic American diner breakfast two sunny-side-up eggs with home fries and bacon. Here chorizo stands in for the bacon, and ripe, sweet plantain takes the place of home fries. It is a very simple breakfast, and a very satisfying one, too.
Steps
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1
Done
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Peel the plantain and cut it on a sharp diagonal into ½-inch slices. Slice the chorizo links the same way. |
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2
Done
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Pour just enough olive oil into a large skillet (nonstick is nice) to coat the bottom of the pan and heat over medium heat. Add the plantain and chorizo slices and cook, turning once, until they are well browned on both sides, about 5 minutes. Check the plantain slices often depending on how much sugar the plantain contains, they may brown and/or stick fairly quickly. Drain both on paper towels. |
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3
Done
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Cook the EggsReturn the pan to medium-low heat and add a little more oil if necessary to coat the bottom. Crack the eggs into the pan and cook just until the tops of the whites are set, about 4 minutes; the yolks should still be runny. |
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4
Done
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To serve, lay 3 or 4 plantain slices side by side on one side of each plate. Top each with a slice of chorizo. If there are extra slices of chorizo, tuck them between the slices of plantain, nibble on them while you cook the eggs, or set them aside for another use. Set the eggs on the other side of the plate. To enjoy, make sure you get a little bit of chorizo, plantain, and egg (especially the runny yolk!) in each bite. |
