Dodo and Eggs
A classic West African breakfast of sweet fried plantains (dodo) served alongside fluffy scrambled eggs seasoned with onion and scotch bonnet pepper. Comforting, quick, and satisfying any time of day.
Ingredients
- 1 very ripe plantain (black-yellow skin), peeled, sliced 1/2-inch thick
- 4 large eggs, beaten
- 4 tbsp vegetable oil
- 1/2 yellow onion, finely diced
- 1/2 scotch bonnet or habanero pepper, seeded, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Heat half the 4 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 1 peeled, sliced 1/2-inch thick very ripe plantain (black-yellow skin) in a single layer and fry 2 to 3 minutes per side until golden brown and caramelized. Remove to a plate and set aside.
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2
In the same pan, reduce heat to medium. Add the remaining vegetable oil and saute 1/2 finely diced yellow onion until softened, about 2 minutes.
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3
Add 1/2 seeded, minced scotch bonnet or habanero pepper and stir 30 seconds until fragrant.
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4
Season 4 beaten large eggs with 1/2 tsp salt and 1/4 tsp black pepper. Pour into the pan and cook, gently stirring and folding with a spatula, until just set and softly scrambled.
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5
Serve the scrambled eggs alongside the fried plantains.