Fried Plantain and Egg Sauce

Name: Fried Plantain and Egg Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: West African
Ingredients: 2 ripe ripe plantains, sliced; 1/4 cup vegetable oil; 1/2 small red onion, diced; 2 medium plum tomatoes, chopped; 1/2 pepper habanero pepper, minced; 1/2 tsp salt; 4 large eggs, beaten

Sweet fried ripe plantains served with a savory scrambled egg and tomato sauce. A classic West African morning staple that is fast and satisfying.

25 minEasyServes 2420 cal/serving

West AfricanBreakfastStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreePork-FreeAlcohol-Free

Ingredients

2 ripe ripe plantains, sliced
1/4 cup vegetable oil
1/2 small red onion, diced
2 medium plum tomatoes, chopped
1/2 pepper habanero pepper, minced
1/2 tsp salt
4 large eggs, beaten

Instructions

1

Heat 1/4 cup vegetable oil in a skillet over medium heat.
2

Fry 2 ripe sliced ripe plantains for 2 to 3 minutes per side until golden brown, then transfer to a paper towel-lined plate.
3

In the same skillet with 1 tablespoon of oil remaining, sauté 1/2 small diced red onion, 2 medium chopped plum tomatoes, and 1/2 pepper minced habanero pepper for 5 minutes until soft.
4

Season with 1/2 tsp salt, then pour in 4 beaten large eggs and gently scramble until fully set.
5

Serve the warm fried plantains alongside the scrambled egg sauce.

Questions

How long does Fried Plantain and Egg Sauce keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Fried Plantain and Egg Sauce?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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