Quick Plantain with Eggs

If you ask me, plantains and eggs are a match made in breakfast heaven.

This simple yet satisfying dish brings together sweet, ripe plantains and perfectly cooked eggs in a way that makes any morning feel special. The natural sweetness of pan-fried plantains plays nicely with the richness of the eggs.

I like to cook my plantains until they’re golden brown and slightly caramelized, then serve them alongside eggs prepared just how you like them – whether that’s scrambled, over-easy, or sunny side up.

It’s a filling breakfast that works just as well for a lazy weekend brunch as it does for a quick weekday morning meal.

What Kind of Plantains Should I Use?

For this recipe, you’ll want to pay attention to the color of your plantains since it makes a big difference in taste and texture. Yellow to black plantains are your best bet here – they’re sweeter and softer than green ones, which are starchy and better suited for savory dishes. If your plantains are still pretty firm and yellow with some black spots, let them ripen on the counter for a few days until they develop more black spots. The more black on the skin, the sweeter and more tender the plantain will be when cooked. Just avoid using completely green plantains for this dish, as they’ll be too firm and starchy to give you that nice, caramelized result you’re looking for.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Plantains: Plantains are pretty unique, but if you’re in a pinch, you can use firm, green bananas – though the taste will be different and cooking time shorter. Just know that ripe bananas won’t work as a substitute since they’re too soft and sweet.
• White vinegar: Apple cider vinegar or rice vinegar work great as alternatives. If you don’t have any vinegar, try using lime juice for a different but tasty twist.
• Olive oil/butter: These can be used interchangeably, or you can swap in coconut oil for a slight tropical flavor. Any neutral cooking oil will work too.
• Red onion: White or yellow onions are fine substitutes, or try using shallots for a milder onion flavor.
• Avocado: If avocados aren’t ripe or available, try using mashed black beans or refried beans as an alternative side. You’ll get different flavors but still keep that creamy texture.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking plantains is timing – using plantains that are too green will result in a starchy, bland dish, while overripe ones can become too sweet and mushy, so look for plantains that are yellow with black spots for the perfect balance of sweetness and firmness. When frying the plantains, resist the urge to constantly flip them; instead, let them develop a golden-brown crust on each side for about 3-4 minutes before turning, which gives them that perfect caramelized exterior while keeping the inside tender. Another common mistake is cooking the eggs at too high a temperature – keep your heat at medium-low to prevent tough, rubbery whites and ensure your yolks stay creamy. For the best flavor combination, make sure to pickle your onions for at least 15 minutes in the vinegar before serving, as this quick step adds a tangy crunch that perfectly balances the sweet plantains and rich eggs.

What to Serve With Plantains and Eggs?

This breakfast-inspired dish pairs wonderfully with a few simple sides that’ll make your meal even more filling and tasty. A side of black beans seasoned with garlic and cumin adds protein and creates that perfect Caribbean-style breakfast experience. I love serving this with a fresh pico de gallo or hot sauce on the side to add some kick to each bite. For a complete morning spread, try adding some warm corn tortillas to scoop up all the delicious components, or serve with a cup of strong coffee to balance out the sweet plantains.

Storage Instructions

Keep Fresh: If you have any leftover plantains and eggs, place them in separate airtight containers in the fridge. The cooked plantains will stay good for up to 3 days, while the cooked eggs are best eaten within 2 days. Keep the sliced avocado separate and squeeze some lemon juice over it to prevent browning.

Prep Ahead: You can pickle the red onions up to a week in advance – they actually get better with time! Just keep them in their vinegar solution in a jar in the fridge. The plantains can be sliced and stored in water in the fridge for up to 24 hours before cooking.

Serve Again: When you’re ready to eat your leftovers, warm the plantains in a skillet over medium heat for a few minutes until heated through. I recommend making fresh eggs and slicing fresh avocado rather than storing these components, as they taste best when freshly prepared.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 12-15 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

For the plantains:

• 1/2 cup plantain cooking water
• 2 large plantains
• 1/4 tsp ground pepper
• 1/4 tsp sea salt
• 1 tbsp extra-virgin olive oil

For the pickled onions:

• 1/4 cup white vinegar
• 1/2 red onion (thinly sliced using a mandoline)

For the eggs and garnish:

• 1 avocado (ripe but firm)
• 1 tbsp extra-virgin olive oil
• 2 tbsp vegetable oil (I use Wesson pure vegetable oil)
• 2 eggs

Step 1: Boil Plantains

Begin by bringing a large pot of salted water to a boil.

Add the plantains and boil them until they are fork-tender, which should take about 25 minutes.

Once done, drain the plantains and make sure to reserve ½ cup (125 mL) of the cooking water for later use.

Step 2: Prepare Onions with Vinegar

While the plantains are boiling, place the red onion into a small bowl and cover with vinegar.

Let the onions soak while you prepare the other components of the dish.

Step 3: Mash the Plantains

Transfer the drained plantains to a medium bowl.

Add the reserved cooking water, 1 tablespoon (15 mL) of olive oil, and season with salt and pepper.

Mash the plantains until they reach the consistency of mashed potatoes.

Step 4: Cook the Onions

In a medium frying pan, heat the vegetable oil over medium heat.

Drain the red onions, discarding the vinegar, and add them to the pan.

Cook the onions, stirring often, until they are soft and translucent, about 5 minutes.

Once cooked, transfer the onions to a plate for later use.

Step 5: Fry the Eggs

Using the same pan, without wiping it clean, heat the remaining 1 tablespoon (15 mL) of olive oil over medium heat.

Carefully crack the eggs into the pan, ensuring there is space between each egg.

Cook them for 3 to 4 minutes, or until the whites are set and the yolks remain runny, if you prefer the eggs over easy for this dish.

Step 6: Assemble and Serve

Divide the mashed plantains between serving plates.

Top each portion with a fried egg, the cooked onions, and a few slices of avocado.

Season with additional salt and pepper to taste.

Serve immediately and enjoy your delicious meal!