Nigerian Egg Sauce with Fried Plantains (Dodo)

Photo: Krista · CC BY 2.0 · source

Sweet, caramel-edged fried plantains next to soft eggs scrambled into a peppery tomato and onion base: the weekend breakfast in countless Nigerian homes.

Ingredients

• 4 very ripe plantains (skins mostly black)
• 8 eggs
• 2 Roma tomatoes, chopped
• ½ yellow onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño (or ¼ Scotch bonnet), minced

From your pantry: oil for frying, 1 tbsp oil, 1 tsp curry powder, ½ tsp dried thyme, ½ chicken bouillon cube, salt.

Instructions

1. Peel the plantains by slitting the skin lengthwise, then cut on the diagonal into ½-inch slices and sprinkle lightly with salt.
2. Heat ¼ inch of oil in a large skillet over medium-high. Fry the plantains in batches until deep golden on both sides, 2 to 3 minutes per side. Drain on paper towels.
3. Pour off all but 1 tbsp of the oil. Cook the onion, bell pepper and jalapeño over medium for 3 minutes until soft, then add the tomatoes, curry powder, thyme and crumbled bouillon and cook until the tomatoes collapse and the oil looks red, about 5 minutes.
4. Beat the eggs with a pinch of salt. Pour them into the pan, let them set for 20 seconds, then stir gently in big folds until just set but still soft, 2 to 3 minutes.
5. Serve the egg sauce right away with the warm plantains.

Tip: Buy plantains a week ahead and let them ripen until nearly black; yellow ones fry up starchy instead of sweet.

Nutrition per serving

Good for

Adapted from Nigerian Food TV.

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