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Crispy Plantain & Egg Breakfast Bowls with Avocado Chimichurri
Ingredients
  • 2 green plantains, sliced into ½'' slices
  • 3 tablespoons coconut oil
  • 8 large eggs, beaten
  • subheading: For the AVOCADO CHIMICHURRI:
  • 1 avocado
  • ½ cup cilantro
  • ½ cup flat leaf parsley
  • 1 clove garlic, chopped
  • juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • ¼ cup olive oil
  • pinch of red pepper flakes
  • salt and pepper to taste
  • subheading: For the PICO DE GALLO:
  • 2 vine ripe tomatoes, diced
  • juice of 1 lime
  • ⅓ cup diced red onion
  • ¼ cup cilantro, chopped
  • few pinches of salt
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