← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 4 large green plantains, peeled and cut into chunks
• 30 g Butter
• 5 Spring onion, whites and greens chopped separately
• 1 clove Garlic, crushed
• ½ tsp Ground achiote (annatto)
• 120 ml milk (or plantain cooking water)
• 4 Eggs, beaten with a pinch of salt
• 225 g mozzarella and/or queso fresco, grated or crumbled
• 2 tbsp Coriander (cilantro), chopped
• Salt

Method

1. Boil the plantains in salted water for 20–25 min, until tender. Drain and crush roughly with a fork or masher; it should stay chunky.
2. Melt the butter in a large frying pan over medium heat and cook the spring onion whites, garlic and achiote for 3 minutes, until soft.
3. Add the plantain and milk and stir for 2–3 min, until hot and slightly creamy.
4. Pour in the eggs and stir gently, like scrambled eggs, for 2–3 min, until just set. Fold in the cheese and keep folding for 1 minute, until it melts into strings.
5. Season, sprinkle with the spring onion greens and coriander and serve with a fried egg, avocado and coffee.

Tips

• Ecuadorians love a side of chicharrón or grilled steak with it, for those who eat meat.
• Leftover cooked green plantains make this a 10-minute breakfast.

Sources

Written in our own words after cross-checking these recipes:

Laylita’s Recipes 196 flavors