Haitian Eggs and Plantains (ze ak bannann)
2014-01-18- Cuisine: Traditional
- Course: Breakfast
-
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- Servings : 2
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
In Haiti a common breakfast in the countryside is spicy Haitian Eggs and plantains (sweet). This sweet an spicy combo gives you a nice kick of proteins, carbs, and a some veggies. You can switch up the veggies to your taste.
Ingredients
- 4 large eggs
- 2 Plantains (Semi ripe)
- 1/2 cup of Diced Onions
- 1/2 cup of Diced Green Peppers
- 1/2 Cup of Diced Tomatoes
- 1 tsp of diced Scotch Bonnet Pepper
- 1 Tbs Olive Oil
- 1tsp of Salt
- 1 tsp of Adobo All seasoning
- 1tsp black pepper
Method
Step 1
In a 1 quart pot add 2 cups of water, 1 tsp Salt and bring to boil.
Step 2
Add the cut the small ends of the plantains, cut it in half, and add it to the boiling water with the peel for about 15 min. *Note if you boil it without peel you may get mush.
Step 3
Crack the eggs open in a bowl. Add 1tsp of Adobo All Season, tsp salt, 1tsp pepper and mix thoroughly.
Step 4
In a large frying pan saute' the diced onions, peppers, tomato, and Scoth Bonnet pepper for about 5 min.
Step 5
Add the eggs and scramble for about 5- 10 min.
Step 6
Remove the peel from the plantain and serve with the eggs.
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Recipe Comments
Comments (7)
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posted by Lissa Francois on February 7, 2014
J’aimerais en avoir un plat
posted by Ney on June 13, 2015
Sad question I know, but how can I tell if a plantain is semi ripe? Thanks!!!
posted by HaitianCooking on July 10, 2015
The plantain will be a yellow and green color.
posted by judith on October 12, 2016
Cooking
posted by Caroline Vagnone on December 21, 2018
I just made this frittata style and it’s AMAZING!
posted by Chrissy Etienne on August 25, 2019
Um. You should not under any circumstances cook your scrambled your egg for 5 to 10 minutes. Five minutes will give inedible rubbery eggs. 10 minutes will give you absolutely inedible trash.
Please please don’t do this to perfectly good eggs that came into the world and to be eaten in their creamiest softer forms.
Haitians cook things hard, that’s true. But no one in my family would cook eggs for this long. 2/3 minutes top.
Also, if I were y’all, I’d skip the adobo and add some epice which is some crushed parsley, garlic, scallions, scotch bonnet peppers! Throw in a lil bit of thyme and swap the onions for shallots, if you’re feeling fancy.
posted by Corin on October 2, 2019
What is the serving size of the recipe?