Dominican · Breakfast

Dominican Mangú with Lime Onions and Scrambled Eggs

Name: Dominican Mangú with Lime Onions and Scrambled Eggs
Cuisine: Dominican
Ingredients: 1.4kg green plantains; 2 l water; 1 1/4 tsp salt; 200g red onion; 2 tbsp olive oil; 3 tbsp lime juice; 50g butter; 8 eggs

Servings

Ingredients

green plantains1 ⅓kg
water2 l
salt1 ¼ tsp
red onion200g
olive oil2 tbsp
lime juice3 tbsp
butter50g
eggs8

Original recipe serves about 4.

Method

1
Peel and chunk plantains. Boil in water with 1 tsp salt 20–25 minutes; reserve 300ml liquid then drain.
2
Fry sliced onion in oil 6–8 minutes; stir in lime juice.
3
Mash plantains with 30g butter and 200–300ml reserved water. Keep warm.
4
Beat eggs with remaining salt; scramble in remaining butter until fully set and 71°C. Serve with mash and onions.

Recipe source: TheMealDB