Roasted Eggs with Plantain

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the plantain wedges with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.

   Tip: Use a cast-iron skillet for even heat distribution and a beautiful presentation.

2. 2

   Roast the plantains for 20 minutes until golden and crispy on the edges, stirring halfway through.

   Tip: Don't overcrowd the pan; plantains need space for proper caramelization.

3. 3

   While plantains roast, heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the sliced red onion and sauté for 3 minutes until softened.

4. 4

   Add minced garlic to the skillet and cook for 1 minute until fragrant, then stir in the diced bell pepper and cook for another 2 minutes.

   Tip: Be careful not to burn the garlic as it will turn bitter.

5. 5

   Add the diced tomatoes, vegetable broth, cumin, and smoked paprika to the skillet. Stir well and simmer for 5 minutes, allowing the flavors to meld.

6. 6

   Create 8 small wells in the tomato sauce and carefully crack one egg into each well. Season the eggs lightly with salt and pepper.

   Tip: For runny yolks, keep the heat at medium; for firmer yolks, increase to medium-high.

7. 7

   Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs are cooked to your desired doneness and the sauce is bubbling around the edges.

   Tip: The whites should be set while yolks remain slightly soft for the best texture.

8. 8

   Remove from the oven and drizzle with fresh lime juice. Top with chopped cilantro and serve the roasted eggs family-style alongside the crispy plantain wedges.

   Tip: Serve immediately while the eggs are warm and the plantains are still crispy.