Mangu with Eggs and Salami

Peel 4 peeled, sliced green plantains by cutting off both ends, scoring the skin lengthwise, and prying it off. Cut the plantains into 2-inch chunks.

Place the plantain chunks in a pot, cover with cold water, and add half of the 2 tsp salt. Bring to a boil and cook until fork-tender, about 20 minutes. Reserve 6 tbsp cooking water (reserved from plantains) before draining.

Transfer the drained plantains to a bowl. Add 4 tbsp unsalted butter and cooking water (reserved from plantains). Mash with a fork or potato masher until smooth and creamy. Season with the remaining salt and 1/2 tsp black pepper. Cover and keep warm.

In a skillet over medium heat, warm half of the 4 tbsp vegetable oil. Add 2 thinly sliced red onion and saute until softened, about 4 minutes. Add 1/4 cup white vinegar, stir, and cook 1 more minute. Season lightly with salt. Transfer to a bowl.

In the same skillet, add the 8 oz sliced Dominican salami (or hard salami). Fry over medium-high heat until browned and crispy on both sides, about 2 to 3 minutes per side. Remove and set aside.

Wipe out the skillet if needed, add the remaining vegetable oil, and fry the 4 large eggs sunny-side up or to your preference until the whites are set.

Divide the mangu among four plates. Top each with the sauteed red onion. Serve with the fried large eggs and crispy Dominican salami (or hard salami) on the side.