Plantain and Eggs combo is a popular one in Nigerian cuisine and it quite nutritionally balanced. Its a quick meal to fix and very appropriate to have for breakfast, lunch or dinner.
Often fried into dodo, the plantains can also be boiled or grilled before servicing with eggs which are usually made into omelettes or scrambled.
I revisit the popular plantain and egg dish, and have incorporated a lot of vegetables to make dish, all the more wholesome…
Try some for breakfast, lunch or dinner.
What you need
- Ripe plantains
- Eggs
- Fresh milk
- Sweet green and red peppers (slice thinly)
- Fresh chilli (optional) (slice thinly)
- Pre-blanched,minced tete (Amaranth greens) (or any other preferred green leafy vegetables)
- Onions (slice thinly)
- Coconut oil for frying
- Salt and black pepper to taste
What to do
- Thinly slice the plantains and fry in some hot coconut oil, until golden brown, drain and set aside. Alternatively, you can boil the plantains instead. If boiling, boil the plantains in their skin, in some salted water first. Once boiled, peel the skin and thinly slice. Set aside until needed.
- In a bowl, crack the eggs and whisk with added milk, salt and black pepper. Then heat a little oil in large frying pan and pour the whisked eggs.
- Allow the eggs to cook on both sides but do not overcook. In a separate pan, saute the tete, sliced onions, and sweet peppers until they soften.
- Add some sprinkling of salt to taste. Then turn the heat on the eggs down and add the sauteed tete,
- peppers/onions and the fried (or boiled) plantain slices such that the egg acts like a pizza base. Allow all to heat through. Slice and serve, Excellent eaten hot or cold.
– CM Food Showcase is credited to & published by Funke Koleosho
