West African Spiced Scrambled Eggs with Plantain

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 6 large eggs
• 2 medium ripe plantains
• 2 tbsp neutral oil
• 1/2, diced small red onion
• 1, diced Roma tomato
• 1/2, minced (seeds optional) Scotch bonnet or jalapeño
• 2, minced garlic cloves
• 1/2 tsp ground ginger
• 1 tsp smoked paprika
• 1/4 tsp ground cayenne
• 1 tbsp ground peanuts or peanut butter powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh cilantro or parsley
• 1/2, for wedges lime

Instructions

1. 1Peel the plantains and slice them on a slight bias into 1/2-inch rounds so they cook evenly and caramelize on the edges.
2. 2Heat a 12-inch nonstick skillet over medium heat and add half the oil. When the oil shimmers, arrange the plantain slices in a single layer.
3. 3Cook the plantains 3 to 4 minutes per side until deep golden with lightly crisp edges and a soft, sweet center. Transfer to a plate and tent loosely.
4. 4In the same skillet, add the remaining oil. Sauté the diced onion 2 to 3 minutes until translucent and fragrant.
5. 5Stir in the garlic, chili, tomato, ground ginger, smoked paprika, cayenne, and ground peanuts. Cook 1 to 2 minutes until the tomato softens and the spices bloom and smell toasty.
6. 6Crack the eggs into a bowl, season with salt and black pepper, and beat just until the yolks and whites are combined—do not overbeat.
7. 7Reduce heat to medium-low. Pour the eggs into the spiced vegetable base. Let them sit 15 to 20 seconds, then gently push and fold with a spatula from the edges toward the center.
8. 8Continue soft-scrambling 2 to 3 minutes until the eggs are just set, glossy, and still moist—not dry or rubbery. Fold the reserved plantains back through the eggs in the final 30 seconds so they warm through.
9. 9Taste and adjust salt or heat. Scatter chopped cilantro over the top and finish with a squeeze of lime at the table.
10. 10Divide between two warm plates and serve immediately while the plantains are still caramelized and the eggs are creamy.