Ingredients
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2 large green plantainspeeled and cut into 1" chunks
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1 yellow oniondiced
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2 Tbsp olive oil
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5 Large eggsbeaten
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1/2 cup crumbled queso frescoa mild feta will work in a pinch
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1 avocadosliced
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ají criolloor other hot sauce/salsa
Directions
My life can be divided into to two eras: the foodie days and the pre-foodie days. My trip to Ecuador was in the pre-foodie days. While I have wonderful memories of both Quito and our time in the Amazon, I remember very little about what we ate. Sounds like a great reason to go back!
Instead, I found this dish in a book that was gifted to me by a friend. As I flipped through the book – beautifully illustrated simple Latin American dishes inspired by the author’s travels – I saw this recipe and it hit me: if I’m going to have any shot of completing my culinary journey of the world in a year, I better put breakfast into play!
Majado translates roughly to “mashed” and verde refers to an unripe plantain (the ripe owns are “maduro” or mature). When they’re green, they’re still starchy and firm, almost potato like in texture. Once boiled, the mashed plantains are scrambled with onions and eggs. If you have trouble finding the queso fresco, a mild feta will work; the water packed blocks are going to be more similar than a pre-crumbled feta. This would generally be served with ají criollo, a spicy green hot sauce found on tables in Ecuador, but you can use any salsa or hot sauce available to you!
Recipe Source: Mi Comida Latina (cook book)
Steps
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1
Done
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Peel and slice plantains into 1" chunks. Boil plantains in water for 30 minutes or until soft. Drain plantains and mash with a large fork, keeping some small chunks. |
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2
Done
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Meanwhile, heat oil in a cast iron skillet. Add onion. Saute until soft. |
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3
Done
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Add plantains, beaten eggs, and salt and pepper - to taste. Stir well until eggs are cooked. |
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4
Done
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Serve sprinkled with queso fresco with avocado and salsa or aji on the side. |
