Heat a saucepan over medium high heat. Add 1 Tbsp of coconut oil and ground beef garlic, red and green pepper, onions and bay leaf. Brown the beef, breaking up with a large spoon, 8-10 minutes.
Add broth, wine, and tomato paste. Reduce heat to a simmer and cook uncovered for 10-20 minutes while frying the plantains, stirring occasionally. Before adding to your pastelon, add ¼ tsp salt, to taste, depending on how seasoned your broth is.
Now would be a good time to preheat the oven to 350F.
Cut the plantains in half and peel. Next cut each half into ¼”-thick slices (about 4 slices per plantain—it’s okay if they aren’t all evenly thick).
Heat 1-2 Tbsp coconut oil in a frying pan or skillet or griddle (more if using cast iron or stainless steel, less if using non-stick). Place the slices into the hot oil and fry 3-4 minutes per side to lightly brown. Set aside. (You will probably have to work in batches, topping up the coconut oil in the pan between each batch).
Beat or whisk 4 eggs (you may wish to add a dash of salt and pepper). Pour onto the bottom of a large rectangular casserole dish or lasagna pan. Place in oven for 6-7 minutes until set, but not completely cooked. Remove the pan from the oven and prick the eggs with a fork several times all over the surface. (Alternatively, you could cook in the microwave for about 1 minute).
Lay half of your fried plantain slices over the egg in a solid layer (like noodles). Pour the meat sauce over the plantain layer (spread out to a uniform layer). Next layer the rest of the plantain slices over the top of the meat sauce (like your second layer of noodles).
Beat or whisk the last 4 eggs (again, you may wish to add a dash of salt and pepper) and pour over the top of the pastelon.
Bake for 45-50 minutes. Let rest 5 minutes before eating. Enjoy!