This Fried Eggs Plantains and Chimichurri Sauce recipe brings new meaning to the phrase “power breakfast.” Loaded with protein, healthy fats, low GI carbs and, most importantly, FLAVOR.
This is the bom chicka waaah of breakfasts right here, my friends.
I’m not even sure what that means.It’s just….there’s so much going on here, I almost don’t know where to start.
Let’s start with the chimichurri sauce.
It is wildly inauthentic. And wildly good.
All those fresh herbs (oregano, parsley and mint) make it so bright. The Aleppo pepper gives it a little heat. And the garlic gives it a heavenly, savory bite.
Speaking of garlic, when this chimichurri sauce is on your menu make sure you have a pack of gum handy throughout the rest of your day.
Fried Eggs Plantains and Chimichurri Sauce Recipe
It’s also worth stating that, once you try this chimichurri sauce, you will be looking for ways to put it on allthethings. It’s traditionally served with steak, so start there. The possibilities are endless. Hopefully, your romantic partner will love it, too, because then you won’t have to worry about your breath. You can both be happy, smelly and healthy together for the rest of your lives.Tweet this low carb breakfast.Click To Tweet
Next up are the plantains, dusted with a little ground sumac, some Aleppo pepper and fried in coconut oil. They sing a light sweet harmony alongside the savory melody of this dish and provide a healthy dose of carbs that won’t spike your blood sugar.
And, last but definitely not least, the eggs. One thing the popularity of my Baked Eggs with Lentils has taught me is people love eggs as much as I do. Which makes me so happy. Thank goodness all that craziness about eggs being bad for you is over.
That said, I probably don’t do my eggs in the healthiest way. I like them super duper crispy. Which means high heat. Typically not the greatest where health is concerned.
But here’s what I do.
I get my cast iron skillet smoking hot. Then I coat it generously with coconut oil and let that heat up a little. Then I add the eggs, which sizzle and kind of inflate as soon as they hit the pan. Then, I DO NOT TOUCH THEM until they’re cooked through. They release from the skillet like buttah and have a nice runny yolk every time.
This is a great breakfast to have before a workout. It will provide all the fuel you need plus you’ll be sweating all that garlic out of your pores so maybe your gym mates won’t be hovering over you waiting for you to finish on the elliptical. Maybe. Although, in NYC, a little garlic never scared anyone.
How do you like your eggs? Let me know in the comments. And if you make this fried eggs plantains breakfast, or any of my other recipes, snap a picture and use hashtag #midlifecroissant on social media so I can check it out!
This post is linked up at What’s Cookin’ Wednesday.
- 1/2 cup packed Italian flat-leaf parsley
- 1/2 cup packed fresh oregano and mint leaves
- 1/2 teaspoon Aleppo pepper
- 3 cloves garlic
- 4 scallions sliced, white bulb and light green stem only
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon lemon juice
- salt and pepper to taste
- 1 tablespoons coconut oil
- 1/2 of a ripe plantain peeled and sliced crosswise
- Aleppo pepper
- 1 tablespoon coconut oil
- 2 eggs
- Place all the ingredients (parsley thru salt and pepper) into the bowl of your food processor and process until it comes together in a pesto-like consistency.
- Heat coconut oil in skillet over medium heat.
- Dust plantain slices with sumac and Aleppo pepper.
- Fry in coconut oil for one or two minutes each side.
- Remove to plate with spatula.
- To same skillet, add coconut oil and heat until you see wisps of smoke.
- Add eggs.
- Fry, without moving them around, until they are cooked through.
- Remove to plate and serve with plantains and chimichurri sauce.
Chimichurri Sauce adapted from Little Spice Jar.