Fried Plantain and Eggs. Nice recipe for fried egg and fried plantain lovers, the combination is delicious. It's so easy to make that you'll want to have it each day *wink*. Nigerian Fried Plantain and Eggs ingredients.
Plantains are tasty baked or fried. Just yesterday, I had fried plantain twice, with eggs for breakfast, then with rice and. Do not allow the onions to caramelise. You can cook Fried Plantain and Eggs using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Fried Plantain and Eggs
- It’s 1 of ripe plantain fried.
- You need 2 of egg.
- It’s to taste of salt.
- It’s of canola oil for frying.
- Prepare 1 of fresh pepper diced.
- You need 1/2 of onions diced.
- You need dash of knorr cube.
Stir vigourously, then add the tomatoes. Break the eggs, beat or whisk and pour over the bed of tomatoes and spring onion. Plantain, believed to have originated in southeast Asia refers to the cooking banana, cultivars of the banana plant, which produces an edible fruit that is full of starch and rarely eaten raw. Though similar in appearance, the two banana varieties are typically used in very different ways.
Fried Plantain and Eggs instructions
- Break egg in a bowl, add salt, knorr cube and whisk then set aside.
- Heat up frying pan, add little oil and once its hot, add onions after a minutes add pepper; you can decide to add a dash of salt and knorr cube into the egg and stir.
- Whisk in the eggs and allow it cake; then flip over and remove from heat once it cooked through.
- Serve with fried plantain.
Fried ripe plantains can be found not only on tables throughout the Caribbean but in other parts of the world. Some people prepare it to accompany every meal while others make it accompany specific meals. When frying ripe plantains, you are coaxing the sugars to the surface of the plantains. Fried Plantains, or "Platanitos Fritos" as they are called, are a traditional side dish in Peru as well as in many parts of South America. Why not serve yours like the Peruvians do, with a juicy steak and a generous portion of rice topped with two sunny-side-up eggs.