Lizano Scrambled Eggs with Sweet Plantains

Costa RicanBreakfast

Recipe Story

origins & traditions

This traditional Costa Rican breakfast dish combines fluffy scrambled eggs enhanced with the distinctive tangy-sweet flavor of Lizano sauce, a beloved Costa Rican condiment made from vegetables and spices. The eggs are perfectly complemented by maduros (sweet ripe plantains) that are pan-fried until golden and caramelized, creating a delightful contrast in textures and flavors. Fresh crumbled cheese adds a creamy, salty element that ties everything together. This hearty breakfast is commonly enjoyed throughout Costa Rica and represents the Tico love for combining simple, fresh ingredients into satisfying meals. The dish showcases the Costa Rican breakfast philosophy of balancing proteins, carbohydrates, and fresh produce. Often served with warm corn tortillas and a side of black beans, this meal provides sustained energy for the day ahead. The combination of savory eggs, sweet plantains, and tangy Lizano sauce creates a flavor profile that is uniquely Costa Rican and has been passed down through generations of families.

Instructions

step by step

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Begin by peeling the ripe plantains and slicing them diagonally into 1/2-inch thick pieces. Set aside.
In a medium bowl, crack the eggs and whisk them together with milk, salt, and black pepper until well combined and slightly frothy.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the plantain slices in a single layer and cook for 3-4 minutes on each side until golden brown and caramelized. Remove from skillet and keep warm.
In the same skillet, add another tablespoon of vegetable oil if needed.
Pour the egg mixture into the skillet and let it sit for 30 seconds without stirring.
Using a spatula, gently push the eggs from the edges toward the center, allowing uncooked eggs to flow to the edges.
Continue cooking and gently folding the eggs until they are softly set but still slightly moist, about 3-4 minutes.
Remove from heat and immediately stir in the Lizano sauce (or Worcestershire sauce as substitute) until evenly distributed.
Plate the scrambled eggs alongside the sweet plantains.
Sprinkle crumbled fresh cheese over the eggs and garnish with fresh cilantro.
Serve immediately with warm tortillas on the side.

Lizano Scrambled Eggs with Sweet Plantains

4.7 (112)

A beloved Costa Rican breakfast featuring creamy scrambled eggs seasoned with Lizano sauce, accompanied by caramelized sweet plantains and fresh cheese for a perfect balance of savory and sweet flavors.

easy

25 min

4 servings

Ingredients

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Main

8 pieces eggs, beaten
1/4 cups milk
2 pieces plantain, peeled and sliced diagonally
2 tablespoons vegetable-oil

Seasoning

1 1/2 teaspoons worcestershire
1/2 teaspoons salt
1/4 teaspoons black-pepper, freshly ground

Topping

1/2 cups cheese-feta, crumbled

Garnish

2 tablespoons cilantro, chopped (optional)

Serving

4 pieces tortillas, warmed (optional)

Chef Tips

expert advice

•For authentic flavor, seek out Lizano sauce at Latin markets or online - it has a unique vegetable-based flavor that is difficult to replicate.

•If unavailable, Worcestershire sauce mixed with a touch of cumin provides a reasonable substitute.

•Choose plantains that are mostly black on the outside for the sweetest flavor.

•The key to perfect scrambled eggs is low-and-slow cooking and removing them from heat while still slightly wet, as they will continue cooking from residual heat.

•For extra richness, use half-and-half instead of milk.

•This dish pairs wonderfully with Costa Rican-style black beans and coffee.

•You can prepare the plantains ahead of time and reheat them in the oven.

•For a heartier meal, add cooked black beans and rice on the side.

•The fresh cheese can be substituted with queso fresco, cotija, or even feta cheese.

•Some families like to add diced bell peppers or tomatoes to the eggs for extra vegetables.

•This breakfast is filling enough to keep you satisfied until lunch.