Haitian Eggs and Plantains (ze ak bannann)

Haitian Cooking Eggs and plantains
  • 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.


  • 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


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.

Suggested Products

Recipe Type: Ingredients: ,
Average Member Rating

(4.3 / 5)

4.3 5 11
Rate this recipe

11 people rated this recipe


Related Recipes:
  • Fresco (Shaved Ice)

  • labouyi Bannann

    Labouyi Bannann (Plantain Porridge)

  • Haitian Bread

    Haitian Bread (Pain)

  • Haitian Ginger tea

    Haitian Ginger Tea (Te Jenjanm)

  • Haitian Peanut Butter from HaitianCooking.com

    Haitian Peanut Butter (Mamba)

Comments (4)

  1. posted by Lissa Francois on February 7, 2014

    J’aimerais en avoir un plat

  2. 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.

  3. posted by judith on October 12, 2016



Leave a Reply

Your email address will not be published. Required fields are marked *