Ground Chicken and Plantain Hash

1. Crisp the Plantains

1. Heat 2 tablespoons of oil in a large non-stick or cast-iron skillet over medium-high heat.
2. Add the diced plantains in a single layer. Fry for 5 to 7 minutes, stirring occasionally, until they are deep golden-brown, lightly crisp on the outside, and tender inside.
3. Transfer the cooked plantains to a plate lined with paper towels and sprinkle lightly with salt.

2. Brown the Chicken

1. Add the remaining 1 tablespoon of oil to the same skillet over medium heat.
2. Add the ground chicken, breaking it up with a wooden spoon. Cook for 4 to 5 minutes until browned and no longer pink.
3. Stir in the ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), 1/2 teaspoon of salt, and black pepper, cooking for 1 minute until fragrant.

3. Sauté Aromatics and Combine

1. Push the chicken to the edges of the pan and drop the diced onion, red bell pepper, and garlic into the center.
2. Sauté for 3 to 4 minutes until the vegetables soften and become fragrant, then toss everything in the skillet together.
3. Return the crisped plantains to the pan. Toss gently over medium-low heat for 2 minutes to let all the sweet and savory flavors meld together. Taste and adjust salt or black pepper as needed.

4. Fry the Eggs and Serve

1. In a separate small non-stick pan, fry the eggs sunny-side up or to your preferred doneness, seasoning each with a pinch of salt and pepper.
2. Divide the hot chicken and plantain hash among plates or shallow bowls.
3. Top each serving with a fried egg, a scattering of sliced spring onions, fresh cilantro, and a generous squeeze of lime juice.