Haitian Eggs and Plantains (ze ak bannann)2014-01-18
- 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
In a 1 quart pot add 2 cups of water, 1 tsp Salt and bring to boil.
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.
Crack the eggs open in a bowl. Add 1tsp of Adobo All Season, tsp salt, 1tsp pepper and mix thoroughly.
In a large frying pan saute' the diced onions, peppers, tomato, and Scoth Bonnet pepper for about 5 min.
Add the eggs and scramble for about 5- 10 min.
Remove the peel from the plantain and serve with the eggs.
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