While they are thoughtful and sweet for making Mother’s Day extra special, they leave a mess in the kitchen that will most likely be cleaned up by me.
This year will be different. Daisy Martinez shares this Latino version of two sunny-side-up eggs with home fries and bacon. The fragrant and mildly spiced chorizo stands in for the bacon and ripe, deliciously sweet plantains take place of plain ol’ home fries.
A super easy and affordable recipe to make and I’m sure won’t leave a mess behind.
Eggs with Chorizo and Ripe Plantain
Makes 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
1 ripe plantain (the skin should be mostly black with a few streaks of yellow)
2 links Spanish chorizo
4 extra-large eggs
1. Peel the plantain and cut it on a sharp diagonal into 1/2-inch slices. Slice the chorizo links the same way.
2. 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.
3. Cook the eggs: Return 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 tips of the whites are set , about 4 minutes: the yolks should still be runny.
4. 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 your 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 chorizo, plantain, and egg (especially the runny yolk!) In each bite.
Happy Mother’s Day y buen provecho!
Photo Credit: Wylio