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1
Preheat the oven to 350F.
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2
Put the oil in a large skillet and turn the heat to medium-high.
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3
A minute later, add the meat and some salt and pepper and cook, stirring to break up lumps, until it loses its color, just a couple of minutes.
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4
Remove with a slotted spoon and add the onion and bell pepper.
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5
Cook, stirring occasionally, until quite soft, about 10 minutes.
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6
Add the garlic, paprika, cumin, oregano, and tomatoes and some more salt and pepper and cook, stirring occasionally, until the mixture is saucy, 15 to 20 minutes.
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7
(This is a good time to saute the plantains if you have not already done so.)
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8
Return the beef to the sauce and cook for another 5 minutes; taste and adjust the seasoning as necessary.
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9
Use about a third of the sauce to make a thin layer at the bottom of an 8- or 9-inch square casserole or similar-size dish.
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10
Top with a layer of plantains, then more sauce, then the remaining plantains, then finally the remaining sauce.
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11
Pour the eggs over all if you like.
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12
Bake for 20 to 30 minutes, until heated through, then serve hot or at room temperature or cover and refrigerate overnight before covering with foil and reheating in a 250F oven.
