Frühstück
Yamarita, Fried Plantains, Bread & Egg Sauce
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Yamarita, Fried Plantains, Bread & Egg Sauce
was Sie brauchen
Zutaten
yam (peeled and cut into thick slices)Obst & Gemüse800 g
eggs (beaten)Milchprodukte4 Stücke
flour (for dredging)Vorräte150 g
salt (to taste)Gewürze5 g
black pepper (ground)Gewürze2 g
onion (finely chopped)Obst & Gemüse1 Stück
tomatoes (chopped)Obst & Gemüse2 Stücke- scotch bonnet pepper (blended or finely chopped)Obst & Gemüse1 Stück
vegetable oil (for frying)Vorräte500 ml- ripe plantains (peeled and sliced diagonally)Obst & Gemüse3 Stücke
bread (sliced, for serving)Backwaren8 Stücke
pro Portion
Nährwerte
628kcal
- Kohlenhydrate
- 83 g
- Eiweiß
- 16 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Stielkasserolle
Seiher
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Boil the yam
- Peel the yam, cut into thick slices and rinse.
- Boil in salted water until fork tender, then drain.
- Schritt 2
Prepare the egg wash and flour coating
- Beat the eggs with salt and black pepper in a bowl.
- Spread the flour on a plate and season with a little salt.
- Schritt 3
Coat the yam
- Dip each yam slice in the flour, then in the beaten egg.
- Let the excess egg drip off before frying.
- Schritt 4
Fry the yamarita
- Heat the vegetable oil in a pan.
- Fry the coated yam slices until golden and crisp on both sides.
- Drain on paper towels.
- Schritt 5
Fry the plantains
- Peel and slice the ripe plantains diagonally.
- Fry in the hot oil until golden brown, then drain.
- Schritt 6
Make the egg sauce
- Sauté the chopped onion in a little oil until soft.
- Add the chopped tomatoes and scotch bonnet and cook down until the sauce thickens.
- Pour in the beaten eggs and stir gently until just set, then season with salt.
- Schritt 7
Serve
- Plate the yamarita and fried plantains with the egg sauce.
- Serve with slices of bread.