Can I prepare this dish ahead of time?
While best served fresh, you can cook the chorizo and plantains ahead of time and store them separately. Scramble the eggs and combine just before serving.
BREAKFAST
Cuban Chorizo and Plantain Breakfast Scramble
Kickstart your morning with a taste of Cuba! This vibrant breakfast scramble brings together the smoky spice of chorizo, the caramelized sweetness of plantains, and perfectly fluffy eggs for a truly satisfying and flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced chorizo and cook for 3-5 minutes, stirring occasionally, until browned and crispy. Remove the chorizo from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan.
02
Add the sliced plantains to the skillet and cook over medium heat for 3-4 minutes per side, until golden brown and caramelized. Remove the plantains and set aside with the chorizo.
03
Add the diced red onion and green bell pepper to the same skillet. Sauté over medium heat for 3-4 minutes, until softened.
04
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
05
Pour the egg mixture into the skillet with the softened vegetables. Cook over medium-low heat, stirring gently with a spatula, until the eggs are set but still moist, about 3-5 minutes.
06
Gently fold in the cooked chorizo and plantains into the scrambled eggs. Cook for an additional 1 minute to heat through.
07
Serve immediately, garnished with fresh chopped cilantro.
About This Recipe
Kickstart your morning with a taste of Cuba! This vibrant breakfast scramble brings together the smoky spice of chorizo, the caramelized sweetness of plantains, and perfectly fluffy eggs for a truly satisfying and flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, a pinch of cumin can be added to the vegetables while sautéing. Ensure plantains are ripe (yellow with black spots) for optimal sweetness and texture.
Easy Substitutions
You can substitute Spanish chorizo with a milder sausage or even smoked ham. If ripe plantains are unavailable, sweet potatoes can be used, though the flavor profile will differ. For a dairy-free option, use plant-based milk.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave.
Serving Suggestions
Serve this Cuban Breakfast Scramble with a side of toasted Cuban bread or a simple avocado salad. A dash of your favorite hot sauce can also add a nice kick.
Common Mistakes
Overcooking the eggs can lead to a dry scramble; remove them from heat when they are just set. Not allowing the plantains to caramelize properly will result in a less sweet and flavorful dish. Using unripe plantains (green) will yield a starchy, less sweet result.
Frequently Asked Questions
What kind of chorizo should I use?
Spanish chorizo, which is cured and ready to eat, is ideal for this recipe. Mexican chorizo, which is raw and needs to be fully cooked, can also be used but will require longer cooking to render its fat and cook through.
How do I know if a plantain is ripe?
Ripe plantains will have a yellow skin with many black spots, similar to an overripe banana. They will be soft to the touch.
MORE TO KNOW
The key to a great scramble is not to overcook the eggs; they should remain soft and creamy. Cooking the chorizo first renders its fat, which then flavors the plantains and vegetables, building layers of deliciousness. The plantains add a unique sweetness that perfectly complements the savory chorizo and eggs, making this dish a standout breakfast option.
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