Food, Recipes
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Plantain Shakshuka

I love plantain and I have successfully married these two into some of my favourite breakfast and brunch recipes like the Levantine, North African shakshuka and the Spanish frittata. The ease and decadence of these one pot wonders make them extremely popular amongst food lovers.

Plantain Shakshuka is my special twist on this Levantine & North Africa favourite made with eggs, cooked tomatoes, peppers & herbs.

This dish is a true representation of my food; a marriage of my favourite ingredients, experiences and environment. Whether I am in my seaside home in East Sussex, England or with extended family in Lagos or Abuja, this dish fills me with such glee, and warmth. It holds my memories of over-consumption of plantain in Nigeria, versus the struggle to find them in my small town in England and the abundance of the best English sausages versus the struggle to find amazing sausages in Nigeria.
Wherever I am, I seek to make the best out of the best I’ve got, and with Plantain Shakshuka, I am free to eat best in this one pot dish.

This recipe was originally shared on my Instagram cooking tutorial #CookwithLerato

Plantain Shakshuka



Cooking time: 15 – 20 mins

For 4 hungry tummies 

Ingredients

  • 2 plantains
  • 5 eggs (separate yolk)
  • 2 tbs sunflower / olive oil
  • 10 medium plum / 1 can tomatoes
  • 1 red bell pepper 
  • 1 green bell pepper 
  • 2 jalapeños (green chilli)
  • 1 small red onion
  • 1 garlic clove – minced 
  • 1 stock cube
  • 1/4 tsp dry pepper 
  • 1 tsp paprika 
  • Dried Thyme 
  • Dried Oregano
  • 1 stem of spring onions
  • Salt
  • Freshly ground black pepper 


Let’s get cooking!

1. Fry the plantain, chop all the vegetables and set aside. In a preferably non-stick frying pan heat 1 -2 tablespoons of oil, then add the onions and minced garlic and let them cook on medium heat. Add the tomatoes, peppers and leave to cook for 10 minutes.

2. Add the spices and herbs; paprika, dry pepper, stock cube, black pepper, a sprinkle of thyme and oregano. Taste the sauce and if needed, sprinkle a little salt. Stir and enjoy the wonderful aroma.

3. Now for my special method of layering the Plantain Shakshuka. This way you will get eggs, plantain and that lovely sauce in every layer. Take out half of the sauce and set aside. Separate the yolk of 4 of your eggs and beat the remaining egg whites and the one yolk left.

4. Place half of the fried plantain on top of the sauce remaining in the frying pan, pour the egg white on top of it, and when the egg forms a firm layer, add the remaining sauce you took out earlier and also add the remaining plantain leaving gaps between them.

5. Finally, add the chopped spring onions and carefully place the separated egg yolks in between the gaps. Sprinkle more thyme and oregano. Cover it to cook for 3 minutes or until the yolk is cooked to your liking.

Serve straight from the frying pan placing it on a wooden board for safety. Gather everyone and tuck in!

Make this recipe yours by adding your favourite vegetables, meats, cheese, herbs and share your meal with me and other foodies!

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