As someone who has somewhat of a love-hate relationship with bananas (I’ve never been a fan of their slimy texture on their own but love them when incorporated in recipes), I must say that I have always been a pretty die-hard fan of the plantain, which is also known as the “cooking banana”. Ripe plantains have a much drier texture than regular bananas, and they are particular delicious when sliced and fried. If you have ever had the pleasure of ripping through a bag of plantain chips, then you will definitely know what I’m talking about.
Although it is a staple in caribbean cooking, I had not been exposed to the joy of eating plantain at breakfast – especially when mashed and served with a side of eggs – until I travelled to the Dominican Republic for the first time. Naturally, this beautiful recipe by Toronto-based chef and content creator, Diala Canelo of @DialasKitchen, immediately caught my eye when she shared it with non other than Epicurious (NBD!) to highlight the upcoming launch of her first cookbook which hits shelves on August 4th, 2020 but is available for pre-order now.
Born and raised in the Dominican Republic, I love that Diala has chosen to share a simple recipe that’s a staple in her country and, as she shared with Epicurious, “It’s what I crave most when I miss my family and the first breakfast I need to have as soon as I arrive for a visit.”
We highly recommend joining us in supporting this incredibly talented woman and creator by following her on social, putting an order in for her new cookbook, and, of course, trying out her recipe this below!
Keep reading for how to make this Mashed Plantains with Fried Eggs Recipe from Diala Canelo!
Image of Diala via Mala Prayer
Mashed Plantains with Fried Eggs Recipe
What You Need:
- 2 large plantains, peeled and cut in half lengthwise
- ½ red onion, thinly sliced
- ¼ cup (60 mL) white vinegar 2 tablespoons (30 mL)
- Extra-virgin olive oil or unsalted butter, divided
- ¼ teaspoon (1 mL) sea salt
- ¼ teaspoon (1 mL) freshly cracked pepper
- 2 tablespoons (30 mL) vegetable oil
- 2 eggs
- 1 avocado, pitted, peeled, and sliced
Plantains are native to Southeast Asia and the Caribbean. They are a member of the banana family, but starchier and lower in sugar, with a flavour similar to potatoes. You can find them at most large grocery stores, near the potatoes and squash.
What To Do:
Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving ½ cup (125 mL) of the cooking water.
Meanwhile, place the red onion in a small bowl and cover with the vinegar.
Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes.
In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.
In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.)
To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.
(Story by Editor-in-Chief, @GracieCarroll)