Mangu with Eggs and Salami

Name: Mangu with Eggs and Salami
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Dominican
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

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.

45 minEasyServes 4560 cal/serving

DominicanBreakfastStovetopStandardGluten-FreeNut-Free

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.

Questions

Can I make Mangu with Eggs and Salami dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Mangu with Eggs and Salami 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 Mangu with Eggs and Salami?

Yes. As written it serves 4. 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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