söndag 22 februari 2015

Haitian scrambled eggs and plaintains

Haitian scrambled eggs and plaintains

In Haiti a common breakfast in the countryside is spicy Haitian Eggs and plantains (sweet). You can use vegetables according to your taste.


4 large eggs
2 Plantains (Semi ripe)
1/2 cup of diced Onions
1/2 cup of diced Peppers (I used both red, green and yellow to make it colorful and tasty)
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 pan add 2 cups of water, 1 tsp salt and bring to boil

Cut the plaintain in slices and add the plantains 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.

Remove the peel from the plantain and serve with the eggs.

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