Mangu with Eggs and Salami
The Dominican Republic's most beloved breakfast: silky mashed green plantains topped with sauteed red onions in vinegar, alongside fried eggs and crispy fried salami.
Ingredients
- 4 green plantains, peeled, sliced
- 2 tsp salt
- 4 tbsp unsalted butter
- 6 tbsp cooking water (reserved from plantains)
- 2 red onion, thinly sliced
- 1/4 cup white vinegar
- 4 tbsp vegetable oil
- 8 oz Dominican salami (or hard salami), sliced
- 4 large eggs
- 1/2 tsp black pepper
Instructions
-
1
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.
-
2
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.
-
3
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.
-
4
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.
-
5
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.
-
6
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.
-
7
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.