Can I make the mojo sauce ahead of time?
Yes, the mojo sauce can be made up to 3 days in advance and stored in the refrigerator.
BREAKFAST
Cuban Tostones with Mojo Garlic Sauce and Fried Eggs
This vibrant Cuban-inspired breakfast features crispy, twice-fried plantains (tostones) served with a bright, zesty mojo garlic sauce and perfectly fried eggs. It's a hearty and flavorful way to start your day, offering a delightful contrast of textures and tastes.
HOW TO MAKE IT
Let's cook.
01
Prepare the plantains: Peel the green plantains and cut them into 1-inch thick rounds.
02
First fry the plantains: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the plantain rounds for 2-3 minutes per side, until lightly golden but not browned. Remove from oil and place on a paper towel-lined plate.
03
Smash the plantains: Using a tostonera or the bottom of a heavy glass, flatten each plantain round into a disc about 1/4-inch thick.
04
Prepare the mojo sauce: In a small bowl, whisk together the minced garlic, fresh orange juice, fresh lime juice, 2 tablespoons olive oil, and 1/4 teaspoon salt. Set aside.
05
Second fry the plantains: Return the smashed plantains to the hot oil and fry for another 2-3 minutes per side, until golden brown and crispy. Season immediately with a pinch of salt. Remove and drain on paper towels.
06
Fry the eggs: In the same skillet, if needed, add a little more vegetable oil. Fry the 2 large eggs over medium heat for 2-3 minutes, until the whites are set and the yolks are still runny, or to your desired doneness.
07
Assemble and serve: Arrange the crispy tostones on plates, top with the fried eggs, and generously drizzle with the fresh mojo garlic sauce. Serve immediately.
About This Recipe
This vibrant Cuban-inspired breakfast features crispy, twice-fried plantains (tostones) served with a bright, zesty mojo garlic sauce and perfectly fried eggs. It's a hearty and flavorful way to start your day, offering a delightful contrast of textures and tastes.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy tostones, ensure the oil is hot enough for both frying stages. Don't overcrowd the pan, fry in batches if necessary. Adjust the amount of garlic and citrus in the mojo sauce to your preference.
Easy Substitutions
If green plantains are unavailable, you can use frozen tostones (follow package instructions for cooking). For the mojo, you can substitute bottled sour orange juice if fresh oranges and limes are not accessible. Any neutral oil can be used for frying.
Storage & Reheating
Tostones are best enjoyed fresh. Leftover mojo sauce can be stored in an airtight container in the refrigerator for up to 3 days. Fried eggs do not store well.
Serving Suggestions
Serve this Cuban Tostones with Mojo Garlic Sauce and Fried Eggs recipe with a side of black beans and rice for a more complete meal. A sprinkle of fresh cilantro over the top adds a nice touch. You can also add a slice of avocado or a dash of hot sauce for extra flavor.
Common Mistakes
1. Not using green (unripe) plantains: Ripe plantains will be sweet and soft, not suitable for tostones. Ensure they are firm and green. 2. Not frying the plantains twice: The double-fry is essential for the crispy texture. Skipping it will result in soft, soggy plantains. 3. Overcrowding the pan: This lowers the oil temperature and leads to greasy, less crispy tostones. Fry in batches. 4. Not seasoning immediately: Salt adheres best to hot, freshly fried food. 5. Overcooking the eggs: For a classic runny yolk, keep an eye on the cooking time.
Frequently Asked Questions
What if I don't have a tostonera?
You can use the bottom of a heavy glass, a small plate, or even a meat mallet to flatten the plantains.
Can I bake the tostones instead of frying?
While you can bake them, the texture will not be as crispy as traditionally fried tostones. For best results, frying is recommended.
MORE TO KNOW
The key to perfect tostones is the double-frying method. The first fry softens the plantain, allowing it to be easily smashed, while the second fry creates that signature crispy exterior. The smashing step is crucial for achieving the ideal texture. A tostonera is a specialized tool for this, but a heavy, flat-bottomed glass or even a small plate works just as well. The mojo sauce, with its bright citrus and pungent garlic, is a classic Cuban accompaniment that cuts through the richness of the fried plantains and eggs, adding a refreshing counterpoint.
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