Breakfast
Yamarita, Fried Plantains, Bread & Egg Sauce
50 minServes 4Nutri-Score C€€
C
50 min
50 minYamarita, Fried Plantains, Bread & Egg Sauce
what you need
Ingredients
yam (peeled and cut into thick slices)Produce800 g
eggs (beaten)Dairy4 pieces
flour (for dredging)Pantry150 g
salt (to taste)Spices5 g
black pepper (ground)Spices2 g
onion (finely chopped)Produce1 piece
tomatoes (chopped)Produce2 pieces- scotch bonnet pepper (blended or finely chopped)Produce1 piece
vegetable oil (for frying)Pantry500 ml- ripe plantains (peeled and sliced diagonally)Produce3 pieces
bread (sliced, for serving)Bakery8 pieces
per serving
Nutrition
628kcal
- Carbs
- 83 g
- Proteins
- 16 g
- Fat
- 26 g
what you’ll use
Tools
Frying pan
Mixing bowl
Saucepan
Colander
Slotted spoon
step by step
Method
- Step 1
Boil the yam
- Peel the yam, cut into thick slices and rinse.
- Boil in salted water until fork tender, then drain.
- Step 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.
- Step 3
Coat the yam
- Dip each yam slice in the flour, then in the beaten egg.
- Let the excess egg drip off before frying.
- Step 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.
- Step 5
Fry the plantains
- Peel and slice the ripe plantains diagonally.
- Fry in the hot oil until golden brown, then drain.
- Step 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.
- Step 7
Serve
- Plate the yamarita and fried plantains with the egg sauce.
- Serve with slices of bread.