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Anna Chiarini: Poached Eggs & Patacones with Roasted Tomato&Almond Pesto and Cilantro, Lime&Avocado Spread

Anna Chiarini presents with us this dish that combines the typical South American and Mediterranean flavors. It’s delicious and rich in nutrients.

  • Avocados are an excellent source of monounsaturated fat, fiber, vitamin E, folate, iron, copper and potassium.
  • Egg yolks are rich in fat soluble vitamins A, D, E and K.
  • Tomatoes are a great source of the antioxidant lycopene, vitamin C, potassium, folate and
    vitamin K.


• 2 Plantains (or bananas optionally)
• 8 Eggs
• To taste – Salmon roe
• To taste – Salt
• To taste – Black Hawaiian salt

Roasted Tomato / Almond Pesto:
• 150 g = 5 1/3 oz Tomatoes (for example cherry, plum)
• 20 g = 2 tbsp Almonds
• To taste – Chili (fresh or dried; optional)
• 15 ml = 1tbsp Extra virgin olive oil: Castillo de Canena First Early Royal

Cilantro / Lime / Avocado Spread:
• 1-2 Avocado (ripe)
• 15 g = 1/2 oz Cilantro (chopped)
• 15 ml = 1 tbsp Lime juice
• 15 ml = 1 tbsp Extra virgin olive oil: Castillo de Canena First Early Royal


Preheat the oven to 200°C (390°F). Slice the plantains or bananas into quite thick slices. In a bowl toss them with olive oil and salt. Arrange the slices on a baking sheet. Bake for about 10 min or until golden on the bottom. Remove from the oven. Smash them lightly. Place in the oven again with the golden side up. Bake for another 15 min until crispy.

Poached Eggs:
Crack the eggs and separate the yolks from the white. In the meantime boil some water in a shallow pot with 3-4 cm (1-1½in) stainless steel cooking rings inside. Using a spoon place the yolks gently inside each of the rings.
Let them boil for about 3 minutes. Remove the yolks with a slotted spoon.

Roasted Tomato / Almond Pesto:
Preheat the oven to 180°C (360°F). Stem the tomatoes and slice them in half lengthwise. You can remove pulp and seeds, and the result will be drier and a little more intense in flavor. Or you can leave them in, letting the tomatoes to be juicier.
Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper. Drizzle with the olive oil. Roast the tomatoes for 10 min, until sightly caramelized.  Transfer almonds to a food processor and process until finely ground. Add the tomatoes, olive oil, chili and season with salt. Process until obtaining a desired consistency, but not too smooth.

Cilantro / Lime / Avocado Spread:
Place the avocado, cilantro and lime juice in a food processor. Add olive oil, season with salt and process until smooth or a desired consistency.

Assemble the dish as in the photo or to your liking.

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