Go Back
Fried Eggs Plantains and Chimichurri Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
A power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.
Course: Breakfast
Cuisine: American
Servings: 1 person
Author: Christine | Mid-Life Croissant
For the Sauce
  • 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
For the Plantains
  • 1 tablespoons coconut oil
  • 1/2 of a ripe plantain peeled and sliced crosswise
  • sumac
  • Aleppo pepper
For the Eggs
  • 1 tablespoon coconut oil
  • 2 eggs
For Sauce
  1. 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.
For Plantains
  1. Heat coconut oil in skillet over medium heat.
  2. Dust plantain slices with sumac and Aleppo pepper.
  3. Fry in coconut oil for one or two minutes each side.
  4. Remove to plate with spatula.
For Eggs
  1. To same skillet, add coconut oil and heat until you see wisps of smoke.
  2. Add eggs.
  3. Fry, without moving them around, until they are cooked through.
  4. Remove to plate and serve with plantains and chimichurri sauce.