Active Time:30 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4mediumgreen plantains1teaspoonextra-virgin olive oil plus 3 tablespoons, divided½red onion, thinly sliced2tablespoonscider vinegar⅛teaspoonsalt plus 1/2 teaspoon, divided4large eggs
Cook Mode(Keep screen awake)
Ingredients
4mediumgreen plantains
1teaspoonextra-virgin olive oil plus 3 tablespoons, divided
½red onion, thinly sliced
2tablespoonscider vinegar
⅛teaspoonsalt plus 1/2 teaspoon, divided
4large eggs
DirectionsBring a medium pot of water to a boil. Peel plantains, cut in half lengthwise and cut each half into 4 pieces crosswise. Add the plantains to the boiling water; cover and cook, adjusting the heat as needed to prevent boiling over, until the plantains are completely tender, about 30 minutes. Using a slotted spoon, transfer the plantains from the water to a large bowl. Do not discard the cooking water.Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; cook, stirring, for 1 minute. Stir in vinegar and 1/8 teaspoon salt; cook, stirring, for 1 minute more. Transfer to a small bowl. Wipe out the skillet.Add 2 tablespoons oil and the remaining ½ teaspoon salt to the plantains in the bowl. Mash with a potato masher, slowly adding ¾ cup of the reserved cooking water, until smooth and creamy. Add more water for a creamier consistency, if desired.Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Carefully crack eggs, 1 at a time, into the pan; cook, using a rubber spatula to keep the eggs separate, until the whites are completely cooked but the yolks are still slightly runny, 2 to 3 minutes.Divide the plantain mash among 4 plates and top each with a fried egg and some of the onion.Clara GonzalezOriginally appeared: EatingWell.com, April 2022
Directions
Bring a medium pot of water to a boil. Peel plantains, cut in half lengthwise and cut each half into 4 pieces crosswise. Add the plantains to the boiling water; cover and cook, adjusting the heat as needed to prevent boiling over, until the plantains are completely tender, about 30 minutes. Using a slotted spoon, transfer the plantains from the water to a large bowl. Do not discard the cooking water.Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; cook, stirring, for 1 minute. Stir in vinegar and 1/8 teaspoon salt; cook, stirring, for 1 minute more. Transfer to a small bowl. Wipe out the skillet.Add 2 tablespoons oil and the remaining ½ teaspoon salt to the plantains in the bowl. Mash with a potato masher, slowly adding ¾ cup of the reserved cooking water, until smooth and creamy. Add more water for a creamier consistency, if desired.Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Carefully crack eggs, 1 at a time, into the pan; cook, using a rubber spatula to keep the eggs separate, until the whites are completely cooked but the yolks are still slightly runny, 2 to 3 minutes.Divide the plantain mash among 4 plates and top each with a fried egg and some of the onion.Clara Gonzalez
Bring a medium pot of water to a boil. Peel plantains, cut in half lengthwise and cut each half into 4 pieces crosswise. Add the plantains to the boiling water; cover and cook, adjusting the heat as needed to prevent boiling over, until the plantains are completely tender, about 30 minutes. Using a slotted spoon, transfer the plantains from the water to a large bowl. Do not discard the cooking water.
Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; cook, stirring, for 1 minute. Stir in vinegar and 1/8 teaspoon salt; cook, stirring, for 1 minute more. Transfer to a small bowl. Wipe out the skillet.
Add 2 tablespoons oil and the remaining ½ teaspoon salt to the plantains in the bowl. Mash with a potato masher, slowly adding ¾ cup of the reserved cooking water, until smooth and creamy. Add more water for a creamier consistency, if desired.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Carefully crack eggs, 1 at a time, into the pan; cook, using a rubber spatula to keep the eggs separate, until the whites are completely cooked but the yolks are still slightly runny, 2 to 3 minutes.
Divide the plantain mash among 4 plates and top each with a fried egg and some of the onion.
Clara Gonzalez
Originally appeared: EatingWell.com, April 2022
Rate ItPrint
Nutrition Facts(per serving)402Calories17gFat59gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
