Puerto Rican Paleo Breakfast Lasagna
Ingredients
The base
-
½
Tablespoon
olive oil or avocado oil or clarified butter
-
3–4
pieces
ripe plantains (sliced in half, lengthwise)
-
⅔–¾
cup
chopped onion
-
1
piece
bell pepper, chopped
-
1+
teaspoon
minced garlic (around 2 medium garlic cloves)
-
6–8
oz
cooked chorizo sausage or smoked turkey or chicken sausage
-
½
cup
fresh cilantro, chopped
-
2
Tablespoons
diced green olives
-
1
Tablespoon
apple cider vinegar
-
5
Tablespoons
tomato sauce, unsweetened
-
5–6
pieces
eggs, whisked
The seasoning
-
1
teaspoon
dried oregano
-
½
teaspoon
cumin
-
½
teaspoon
smoked paprika
-
Sea salt and black pepper
to taste
-
Optional
crushed red pepper flakes to garnish
Optional ingredients
Instructions
- Preheat the oven to 350°F and oil an 8x11 baking dish.
- Slice the plantains in half lengthwise and fry them in oil until golden brown, about 2-3 minutes per side.
- In the same pan, sauté the chopped onion, bell pepper, adobo seasoning or sauce, cumin, and smoked paprika until fragrant.
- Add the sausage, tomato sauce, cilantro, olives, and apple cider vinegar to the pan and mix well, cooking for 2-3 minutes.
- Layer half of the fried plantains in the baking dish, then add the meat and vegetable mixture, followed by the remaining plantains.
- Pour the whisked eggs over the top and season with salt, pepper, and optional red pepper flakes.
- Bake for 30-35 minutes until set.
- Garnish with additional cilantro, lime wedges, and season to taste before serving.
Nutrition Facts (estimated)
Servings
7
Calories
278
Total fat
10.5g
Total carbohydrates
31.5g
Total protein
12.5g
Sodium
300.7mg
Cholesterol
160mg
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