Allspice-Scented Plantain Scramble

Ripe plantains caramelize in coconut oil before folding into eggs scented with garlic, thyme, Scotch bonnet, and ground allspice. The plate echoes Pimento Smoke in the Hills, where Maroon cooks in Jamaica’s Cockpit Country leaned on plantain and pimento after the hunt.

Serves 4

Every recipe here is free to read.

Ingredients

• 2 medium ripe plantains
• 8 large eggs
• 3 garlic cloves
• 4 scallions
• 2 tsp fresh thyme leaves
• 1 tsp ground allspice
• 1 Scotch bonnet pepper
• 2 tbsp coconut oil
• 1 tsp salt

Instructions

1. 1Peel and slice the plantains into thin rounds.
2. 2Heat coconut oil in a large skillet over medium heat, add plantain slices and cook until golden and caramelized on both sides.
3. 3Finely chop garlic, scallions, thyme, and Scotch bonnet; add to the pan with allspice and cook 1 minute until fragrant.
4. 4Whisk eggs with salt, pour into the skillet, and gently scramble everything together until eggs are just set.
5. 5Serve immediately while hot.