Breakfast · 25 min · mexican

Plantain and Egg Hash

Mexican flavors, weeknight effort. Ripe plantain meets eggs in a 25-minute breakfast worth keeping in rotation. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 Ripe plantain
• 2 Eggs
• 1/2 Bell pepper
• 1/2 Red onion
• 2 tbsp Coconut oil
• 1/4 cup Cilantro

Steps

1. Choose a plantain with black spots; yellow-green ones stay starchy and will not caramelize.
2. Slice into 1/2-inch half-moons.
3. Heat the coconut oil in a 12-inch skillet over medium-high until shimmering.
4. Add plantain, pepper, and onion in a single layer; cook 4 minutes undisturbed until the undersides caramelize.
5. Flip and cook 4 more minutes until tender and golden at the edges.
6. Crack the eggs over the hash, cover, and cook 3 minutes until the whites set.
7. Scatter cilantro and serve with hot sauce.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes