Mashed Plantains With Fried Eggs

A classic Dominican breakfast of mashed plantains topped with fried eggs, red onions, and avocado. This dish is a popular choice for a hearty and flavorful start to the day.

By Diala Canelo

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 2 large plantains
• 4 cups salted water
• 2 large plantains
• 2 large plantains
• 0.5 cup cooking water
• 0.5 each red onion
• 0.25 cup white vinegar
• 0.5 cup reserved cooking water
• 1 tablespoon olive oil
• 0.25 teaspoon sea salt
• 0.25 teaspoon freshly cracked pepper
• 2 tablespoons vegetable oil
• 0.5 each red onions
• 0.5 each red onions
• 1 tablespoon olive oil
• 2 each eggs
• 2 each eggs
• 0.5 teaspoon sea salt
• 0.25 teaspoon pepper
• 2 servings mashed plantains
• 2 each fried eggs
• 0.5 serving cooked onions
• 1 each avocado

Instructions

1. Peel two large plantains and cut them in half lengthwise.
2. Bring a large pot of salted water to a boil and add the plantains.
3. Boil the plantains until fork-tender, about 25 minutes, then drain and reserve ½ cup of the cooking water.
4. Place the thinly sliced red onion in a small bowl and cover with white vinegar.
5. Transfer the plantains to a medium bowl and mash them with the reserved cooking water, 1 tablespoon of the olive oil, salt, and pepper.
6. Heat vegetable oil in a medium frying pan over medium heat. Drain the onions and discard the vinegar.
7. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.
8. In the same pan, heat the remaining olive oil over medium heat and crack the eggs into the pan, leaving space between each.
9. Cook the eggs for 3 to 4 minutes until the whites are set and the yolks are still runny. Season with salt and pepper.
10. To serve, divide the mashed plantains onto two plates and top with a fried egg, cooked onions, and a few slices of avocado.