Can I make this dish ahead of time?
While best served fresh, you can cook the chorizo and vegetables ahead of time and store them. Scramble the eggs just before serving.
BREAKFAST
Salvadoran Huevos Picados with Chorizo and Plantains
This vibrant Salvadoran breakfast features scrambled eggs mixed with savory chorizo, served alongside sweet fried plantains. It's a hearty and flavorful dish perfect for starting your day.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add the sliced plantains and fry for 3-4 minutes per side, until golden brown and caramelized. Remove from skillet and set aside on a plate lined with paper towels.
02
In the same skillet, add the chorizo (casing removed) and break it apart with a spoon. Cook over medium heat for 5-7 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat, leaving about 1 tablespoon in the skillet.
03
Add the diced white onion and red bell pepper to the skillet with the chorizo. Sauté for 3-4 minutes over medium heat, until the vegetables are softened.
04
In a small bowl, whisk together the eggs, salt, and black pepper.
05
Pour the egg mixture into the skillet with the chorizo and vegetables. Let the eggs set for about 30 seconds without stirring.
06
Gently scramble the eggs with a spatula, breaking them into small pieces, and cook for 2-3 minutes, until just set but still moist.
07
Serve the Salvadoran huevos picados immediately with the fried plantains on the side.
About This Recipe
This vibrant Salvadoran breakfast features scrambled eggs mixed with savory chorizo, served alongside sweet fried plantains. It's a hearty and flavorful dish perfect for starting your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of dried oregano or a dash of hot sauce to the eggs before scrambling. Ensure plantains are ripe (yellow with black spots) for optimal sweetness.
Easy Substitutions
If Salvadoran chorizo is unavailable, you can use Mexican chorizo or a spicy pork sausage. For a vegetarian option, omit the chorizo and add black beans or sautéed mushrooms.
Storage & Reheating
Store any leftover huevos picados and plantains separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave.
Serving Suggestions
Serve with warm corn tortillas or crusty bread for scooping. A side of fresh avocado slices or a simple curtido (pickled cabbage slaw) would complement the richness of the dish. A cup of strong Salvadoran coffee completes this authentic breakfast experience.
Common Mistakes
Overcooking the eggs can lead to a dry and rubbery texture; cook until just set. Not draining excess fat from the chorizo can make the dish greasy. Using unripe plantains will result in a starchy, less sweet flavor. Overcrowding the pan when frying plantains can prevent proper browning.
Frequently Asked Questions
What kind of plantains should I use?
Look for ripe plantains that are mostly yellow with several black spots. They should feel slightly soft to the touch.
Can I use a different type of sausage?
Yes, Mexican chorizo or a spicy Italian sausage can be used, but the flavor profile will be slightly different from traditional Salvadoran chorizo.
How do I know if the eggs are cooked enough?
The eggs should be set but still appear moist and slightly glossy. They will continue to cook slightly from residual heat.
MORE TO KNOW
Huevos picados translates to "chopped eggs," referring to the finely scrambled eggs. The key to this dish is to not overcook the eggs, keeping them tender and moist. The combination of savory chorizo and sweet plantains creates a balanced and satisfying meal. When frying plantains, a medium-low heat prevents burning while allowing them to caramelize properly.
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