By AI Meal Planner
Prep: Peel the ripe plantain. Trim the ends, make a shallow slit along the skin with a knife, then peel. Slice the plantain on the bias into 1/3-inch (8 mm) thick slices so you get larger, curved pieces. Pat the slices dry briefly with a paper towel if they feel moist. Crack the eggs into 4 small bowls (one in each) so they’re ready to add quickly.
Heat the skillet: Place a 10-inch (25 cm) nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tbsp (15 ml) coconut oil and let it melt and shimmer but not smoke (about 30–45 seconds).
Fry the plantain slices: Arrange the plantain slices in a single layer in the hot oil (you may need to work in two batches if they don’t fit). Let them cook undisturbed 3–4 minutes until the bottoms are deep golden and caramelized. Sprinkle about half of the salt (¼ tsp) and half the pepper (1/8 tsp) over them while they cook.
Flip and finish the plantains: Flip each slice and cook 2–3 more minutes until the other side is golden and the plantain is tender when pierced with a fork. If cooking in batches, transfer finished slices to one side of the skillet so they stay warm and make space for the eggs.
Create wells and add eggs: Using the back of a spoon or spatula, move the plantain slices into four small nests (or space them evenly) and press gently to make shallow wells. Crack one egg into each well from the bowls. Season the eggs with the remaining salt (¼ tsp) and pepper (1/8 tsp).
Cook the eggs: Reduce heat to low. Cover the skillet with a lid and cook 4–6 minutes depending on desired yolk doneness: about 4 minutes for runny yolks, 5 minutes for jammy, 6 minutes for mostly set yolks. For firmer yolks, remove the lid and spoon hot oil over the whites briefly.
Finish and serve: Turn off the heat. Sprinkle the chopped cilantro (2 tbsp) over the skillet and let everything rest 30–60 seconds. Using a spatula, transfer to plates and serve immediately. Optional: serve with extra chopped cilantro and a pinch more salt or pepper to taste.
Optional scrambled-egg method: If you prefer scrambled eggs instead of eggs cooked in wells, beat the 4 eggs with a pinch of salt/pepper in a bowl. After the plantains are golden, push them to the side, pour beaten eggs into the cleared space, scramble gently over low-medium heat until just set (2–3 minutes), then fold the plantains back into the eggs and finish with cilantro.
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By AI Meal Planner
This recipe is ready in 20 minutes and features Ripe plantain (yellow with black spots), Large eggs, Coconut oil and other delicious ingredients. Contains 418 calories total.
Prep: Peel the ripe plantain. Trim the ends, make a shallow slit along the skin with a knife, then peel. Slice the plantain on the bias into 1/3-inch (8 mm) thick slices so you get larger, curved pieces. Pat the slices dry briefly with a paper towel if they feel moist. Crack the eggs into 4 small bowls (one in each) so they’re ready to add quickly.
Heat the skillet: Place a 10-inch (25 cm) nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tbsp (15 ml) coconut oil and let it melt and shimmer but not smoke (about 30–45 seconds).
Fry the plantain slices: Arrange the plantain slices in a single layer in the hot oil (you may need to work in two batches if they don’t fit). Let them cook undisturbed 3–4 minutes until the bottoms are deep golden and caramelized. Sprinkle about half of the salt (¼ tsp) and half the pepper (1/8 tsp) over them while they cook.
Flip and finish the plantains: Flip each slice and cook 2–3 more minutes until the other side is golden and the plantain is tender when pierced with a fork. If cooking in batches, transfer finished slices to one side of the skillet so they stay warm and make space for the eggs.
Create wells and add eggs: Using the back of a spoon or spatula, move the plantain slices into four small nests (or space them evenly) and press gently to make shallow wells. Crack one egg into each well from the bowls. Season the eggs with the remaining salt (¼ tsp) and pepper (1/8 tsp).
Cook the eggs: Reduce heat to low. Cover the skillet with a lid and cook 4–6 minutes depending on desired yolk doneness: about 4 minutes for runny yolks, 5 minutes for jammy, 6 minutes for mostly set yolks. For firmer yolks, remove the lid and spoon hot oil over the whites briefly.
Finish and serve: Turn off the heat. Sprinkle the chopped cilantro (2 tbsp) over the skillet and let everything rest 30–60 seconds. Using a spatula, transfer to plates and serve immediately. Optional: serve with extra chopped cilantro and a pinch more salt or pepper to taste.
Optional scrambled-egg method: If you prefer scrambled eggs instead of eggs cooked in wells, beat the 4 eggs with a pinch of salt/pepper in a bowl. After the plantains are golden, push them to the side, pour beaten eggs into the cleared space, scramble gently over low-medium heat until just set (2–3 minutes), then fold the plantains back into the eggs and finish with cilantro.
Calories per Serving: 418
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