Alloco with Fried Eggs and Pepper Sauce
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Ingredients
- 4 ripe plantain
- 8 tbsp vegetable oil
- 8 eggs
- 1 onion
- 3 ripe tomatoes
- 1 scotch bonnet chilli
- 2 garlic cloves
- 10 g fresh root ginger
Nutrition (per serving)
- Calories
- 686 kcal
- Protein
- 18.5 g
- Carbohydrate
- 64.9 g
- of which sugars
- 34.7 g
- Fat
- 39.1 g
- of which saturates
- 6 g
- Fibre
- 6.2 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
For the pepper sauce, blend the tomatoes, half the onion, the scotch bonnet (deseeded for less heat), garlic and ginger. Finely chop the other half of the onion.
- 2
Heat 2 tbsp vegetable oil in a small pan over a medium heat, fry the chopped onion for 3 minutes, then add the blended mix and simmer for 10 minutes, stirring, until thick. Season with salt.
- 3
Peel the plantains (very ripe, with black-spotted skins, is best) and cut into 2cm chunks. Heat 4 tbsp oil in a large frying pan over a medium heat and fry the plantain for 6-8 minutes, turning, until deep golden and caramelised. Drain on kitchen paper and sprinkle with salt.
- 4
Wipe out the pan, add the remaining oil and fry the eggs for 3-4 minutes until the whites are fully set.
- 5
Serve the alloco with the fried eggs and the pepper sauce spooned over.
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