Ingredients

The following ingredients have 6 Servings
  • 1/2 Tablespoon olive oil or avocado oil or clarified butter
  • 3- 4 ripe plantains (sliced in half, lengthwise). Use 4 plantains for larger casserole dishes
  • 2/3 – 3/4 cup chopped onion
  • 1 bell pepper, chopped
  • 1+ teaspoon minced garlic (around 2 medium garlic cloves)
  • 6-8 oz cooked chorizo sausage or smoked turkey or chicken sausage (omit for vegetarian)
  • Optional –  2/3 cup riced cauliflower to make thicker filling
  • 1 teaspoon dried oregano
  • 1 Tablespoon adobo sauce or 1 teaspoon adobo seasoning (see notes for substitutes)
  • Sea salt and black pepper to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup fresh cilantro, chopped. Extra to garnish.
  • 2 Tablespoons diced green olives
  • 1 Tablespoon apple cider vinegar
  • 5 Tablespoons tomato sauce, unsweetened
  • 5-6 eggs, whisked (use 6 for larger casserole dishes)
  • Extra sea salt and crushed red pepper flakes to garnish

Instruction

  • Preheat oven to 350°F and oil an 8×11 baking/casserole dish. Set aside.
  • Slice the plantains in half, lengthwise. Fry them on medium high in 1/2 tbsp oil (or butter) until golden brown. About 2-3 minutes per side. Set aside.
  • In same pan add your chopped onion, chopped  bell pepper, Adobo seasoning or sauce, plus cumin and smoked paprika. Saute until onion is fragrant. Around 3-4 minutes.
  • Add sausage meat, tomato sauce, cilantro, olives, and apple cider vinegar. Mix all together. Cook on medium heat for 2-3 minutes.
  • Layer ½ of plantain in small casserole dish. Add meat and veggies. Layer again with rest of plantains.
  • Add whisked egg on top. Sprinkle with sea salt and pepper and optional red pepper flakes.
  • Bake at 350F for 30-35 minutes.
  • Garnish with cilantro, lime wedges, salt/pepper to taste.
  • Slice and serve.