Cuban Scrambled Egg Platter
Created by dienia b on June 14, 2019
- Servings: 4
- Prep Time: 30m
- Cook Time: 20m
- Recipe #32549
Ingredients
- 2 cups cooked rice (white)
- 2 tablespoons olive oil (extra virgin)
- 1 garlic clove, finely chopped
- 1/2 cup onion, finely chopped
- 1 can (15 ounce) black beans (rinsed and drained)
- 1 jalapeño pepper (seeded, minced)
- 2 plantains (cut into thick slices ,ripe)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs
- 1 tablespoon butter
- 3 avocados, diced
- 1/2 cup sofrito
How to Make
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Step 1: In a medium saucepan, sauté the garlic in a tablespoon of olive oil until golden, then add onions.
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Step 2: Cook until they change color.
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Step 3: Add the jalapeños and cook for about 5 minutes.
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Step 4: Take the cooked rice and mix in black beans, onions and jalapeños.
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Step 5: Meanwhile in another saucepan,
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Step 6: Quickly brown the plantains in remaining olive oil,
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Step 7: Then set aside.
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Step 8: Wipe the saucepan with a kitchen paper towel, then melt butter and scramble eggs.
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Step 9: Plate scrambled eggs topped with the sofrito sauce to one side.
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Step 10: In the center of the plate, place the black bean rice mixture and garnish with fresh avocado cubes.
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Step 11: On the other side, place the sautéed plantains, serve hot
Nutritional Facts
- Serving Size: 1 (840.9 g)
- Calories 1451.9
- Total Fat - 67.6 g
- Saturated Fat - 17.1 g
- Cholesterol - 1363.6 mg
- Sodium - 1004.8 mg
- Total Carbohydrate - 137.7 g
- Dietary Fiber - 27.7 g
- Sugars - 18.8 g
- Protein - 78.2 g
- Calcium - 367.8 mg
- Iron - 14.7 mg
- Vitamin C - 43.4 mg
- Thiamin - 1.5 mg