Desayuno
Yamarita, Fried Plantains, Bread & Egg Sauce
50 minPara 4Nutri-Score C€€
C
50 min
50 minYamarita, Fried Plantains, Bread & Egg Sauce
lo que necesita
Ingredientes
yam (peeled and cut into thick slices)Frutas y verduras800 g
eggs (beaten)Lácteos4 piezas
flour (for dredging)Despensa150 g
salt (to taste)Especias5 g
black pepper (ground)Especias2 g
onion (finely chopped)Frutas y verduras1 pieza
tomatoes (chopped)Frutas y verduras2 piezas- scotch bonnet pepper (blended or finely chopped)Frutas y verduras1 pieza
vegetable oil (for frying)Despensa500 ml- ripe plantains (peeled and sliced diagonally)Frutas y verduras3 piezas
bread (sliced, for serving)Panadería8 piezas
por ración
Nutrición
628kcal
- Carbohidratos
- 83 g
- Proteínas
- 16 g
- Grasas
- 26 g
lo que usará
Utensilios
Sartén
Bol
Cazo
Escurridor
Espumadera
paso a paso
Preparación
- Paso 1
Boil the yam
- Peel the yam, cut into thick slices and rinse.
- Boil in salted water until fork tender, then drain.
- Paso 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.
- Paso 3
Coat the yam
- Dip each yam slice in the flour, then in the beaten egg.
- Let the excess egg drip off before frying.
- Paso 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.
- Paso 5
Fry the plantains
- Peel and slice the ripe plantains diagonally.
- Fry in the hot oil until golden brown, then drain.
- Paso 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.
- Paso 7
Serve
- Plate the yamarita and fried plantains with the egg sauce.
- Serve with slices of bread.