Chorizo and Egg Scramble with Plantain Hash
A flavorful and hearty breakfast scramble with spicy chorizo, fluffy eggs, and a sweet plantain hash. A gluten-free twist on a classic.
Ingredients
- about 225 g Mexican Chorizo
- 8 count Large Eggs
- 2 ripe Plantains
- 1 medium Red Bell Pepper
- 1/2 medium Onion
- 2 tablespoons Olive Oil
- 1/4 cup Cilantro
- 1 tablespoon Lime Juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and dice the plantains. Dice red bell pepper and onion.
- 2Heat 1 tablespoon of olive oil in a skillet over medium heat. Add plantains and cook until golden brown and caramelized (8-10 minutes). Set aside.
- 3In the same skillet, heat the remaining olive oil. Add chorizo and cook until browned and cooked through (8-10 minutes).
- 4Add red bell pepper and onion to the skillet with the chorizo. Cook until softened (5 minutes).
- 5Whisk eggs with salt and pepper. Pour into the skillet and scramble until cooked to your liking.
- 6Gently fold in the cooked plantains and cilantro.
- 7Squeeze lime juice over the scramble and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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