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By Doreen Colondres

What you need:

  • 8 eggs, better if they are free-range or organic
  • 2 tbsp. extra virgin olive oil
  • 1/2 large yellow plantain, peeled, medium diced, fried
  • 1/2 red onion, medium diced
  • 1 small Spanish chorizo (1 oz.)
  • 1/4 tsp. Spanish pimentón (sweet paprika)
  • 3 tbsp. milk
  • 1/4 cup of fresh cilantro

What you have to do:

  1. Preheat oven to low or medium heat in broil.
  2. In a deep container, beat the eggs, add salt and pepper, then milk and set aside.
  3. Using an iron skillet or an oven-proof anti-stick skillet, add the oil and sauté the onions over high heat for 2-3 minutes.
  4. Add the chorizo, the paprika and sauté for 1-2 minutes.
  5. Add the plantains and gently start pouring the eggs. Move with a rubber or wooden spatula, add the cilantro, lower the temperature to medium low and cook for 7-8 minutes.
  6. Then transfer the pan to the oven and cook for 2-4 minutes, until it is lightly browned and fluffy, it should be a little moist, not dry.

Garnish with cream cheese or fresh labneh and serve with fresh baguette.

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