Gluten-Free Cuban Breakfast Bowls with Ropa Vieja
A flavorful and hearty gluten-free Cuban breakfast bowl featuring shredded beef (ropa vieja), plantains, and a fried egg. This recipe is a delicious twist on classic Cuban flavors.
Ingredients
- 2 cups Shredded Beef (Ropa Vieja)
- 2 Ripe Plantains
- 2 tablespoons Avocado Oil
- 4 Large Eggs
- 2 cups Cooked White Rice
- 1/4 cup Cilantro, chopped
- 4 Lime wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1First, peel and slice the 2 ripe plantains into 1.27 cm thick rounds. Then, heat the 2 tablespoons of avocado oil in a 25.4 cm skillet over medium heat, about 163°C.
- 2Carefully place the sliced plantains into the hot oil. Fry the plantains for 3-4 minutes per side, until they are golden brown and caramelized. Use a slotted spoon to remove the plantains from the skillet and set them aside on a plate.
- 3In the same 25.4 cm skillet, using the residual oil, carefully crack the 4 large eggs. Fry the eggs for 2-4 minutes, until the whites are set and the yolks are cooked to your desired doneness. Remove the eggs from the skillet and set them aside.
- 4Divide the 2 cups of cooked white rice evenly among four serving bowls.
- 5Arrange the 2 cups of shredded beef (ropa vieja), the fried plantains, and one fried egg on top of the rice in each of the four bowls.
- 6Garnish each bowl with the 1/4 cup of chopped cilantro and serve immediately with the 4 lime wedges.
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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