Plantain and Eggs
Recipe by:
Soulful Kitchen
History of this recipe
1
Servings
10
Minutes
581
Calories
Ingredients
- 1 ripe plantain
- 2 eggs (med/large)
- Vegetable oil
- 1/4 onion
- 1 medium tomatoes
- ½ bell pepper
- 1 scotch bonnet pepper
- Curry powder
- Thyme
- Seasoning/boullion cube
- Black pepper
- Salt to taste
Method
Plantain:
- Peel and slice your plantain into your desired shape (diagonally sliced is a common go to)
- Add 1/2 tsp of salt (optional)
- Add 1/4 cup of vegetable oil to a pan, allow ~2 minutes to heat up at a medium-high temperature
- Add the plantain to the oil for ~10 minutes (do not overcrowd the wok – you may have to cook in batches depending on the size of your pan/the amount you are cooking); flip half way through the time
- When removed, allow oil to blot off on some kitchen towel
Preparing the eggs:
Chop/dice:
- ½ red onion
- 2 tomatoes
- ½ medium red bell pepper
- 1 scotch bonnet pepper (or as much as suits your heat tolerance)
Into a wok/pan:
- Add 1 tbsp of vegetable oil, heat on a medium-high temperature for 1-2 minutes
- Add in your onion, season with ¼ tsp of salt and ¼ tsp of black pepper
- After 1-2 minutes, add your tomatoes and scotch bonnet pepper, cook on a medium temperature for another 3-5 minutes
- Add 3 whisked eggs and season with 1 seasoning cube, ¼ tsp curry powder and ¼ tsp of thyme
- Mix / scrambled for ~2-3 minutes
- Finally, add in your chopped bell pepper. Cook for a final ~3-5 minutes (or until eggs are fully cooked)
- Add salt to taste