Plantains With Jammy Tomatoes and Eggs

Made this with riper yellow plantains, Indian green chillies (instead of scotch bonnet), and cilantro — came out delicious! As the recipe suggests, parsley would probably work well too, not too sure about dill. But would highly recommend cilantro as it was the perfect complement to the flavours of garlic, roasted red pepper, tomato etc.

My husband is very sensitive to heat, so I omitted scotch bonnet and used just a 1/4 tsp red pepper flakes to tone it down. He still found it very spicy (as did I and I’m not super sensitive.) the herbs really add a lot - don’t skip!

I really enjoyed this recipe, but I got thumbs down for the plantains from the rest of the family. Everyone loved the sauce. It is absolutely delicious. The comments say 6-8 minutes for the eggs, but a few people in the comments said 4 minutes. I agree with 4 minutes. At 5 minutes, ours were overcooked.

One or two lengthwise slices in the skin of the plantain, then work your thumb under the skin and pry it off.

Scotch Bonnet peppers are not the same as habeneros but they are pretty close so you can substitute them in this recipe

This is SO delicious! Plantains are a wonderful alternative to sweet potatoes if you’re more of a savory vs sweet person. The only thing I would change is - less water. It took a lot longer to cook everything down to a “jammy” consistency. My herbs mix consisted of parsley and dill, and I used red pepper flakes vs Habanero/Scotch bonnet (and at that heat level even my non-spicy food kiddos loved it). For a vegan option, just nix the eggs! They didn’t add much if anything to the flavor.

Loved it! Added a bit of lemon juice to my dish cause I love the extra tang.

If plantains are hard to get, green bananas can do as well. Yes having the seeds of a hot pepper cooked throughout generates heat and energy. We loved this recipe. It will be repeated.

I didn’t find this very flavorful. I may try it again and rather than just the cup of water use stock.

Great recipe base, some changes I recommend: Didn't taste the spice from the pepper; would recommend just chopping up half and throwing it in with the roasted peppers. Use ripe plantains; I used unripe green ones, and they didn't quite cook all the way through and were a little too starchy. Include ginger with the onion & garlic. Use half a cup of water rather than a full cup. Serve with cilantro and sumac.

Added mango toward the end which is great with the spice

I could eat plantains every day, and this is a lovely brunch recipe (or dinner recipe!). Just don’t do what I did and use a 28 oz can of whole tomatoes when 14oz was the correct amount. It still came out delicious, but it took FAR longer to cook down than what was written (obviously, because there’s more to cook!) Next time I will nota this bene, and will also use the scotch bonnet (I skipped it because my palate wasn’t ready for spice for breakfast, but I DID add a few shakes of berbere!)

I made a half recipe for serving one. It’s still a lot for one but scales down nicely. I used 2 Roma tomatoes, blanched and peeled, instead of the canned. My plantain was ripe and everything cooked in the given times for me, except the eggs which I stopped at 4 minutes.

For the most part I followed the recipe as written, using the crushed pepper substitution but decreased to 3/4 tsp. I like spicy and regularly smear sambal oelek on my bagel with cream cheese. Though I wouldn't describe the end product as spicy it had just about the right amount. Though I cooked it to death, the plantains, though ripe, still didn't get quite to the silky smooth texture I like best. My husband really liked it and its definitely worth a second go.