Plantains With Jammy Tomatoes and Eggs Recipe (2024)

Yikes! Any time I see Scotch bonnet pepper as an ingredient it’s deliberately left whole for this reason. For those wanting a bit more spice you can pierce the pepper’s skin a few times before adding it in but always leave it whole so it doesn’t overpower the dish with heat.

For those of you in California, Scotch bonnet pepper = Habanero pepper

Every time this author publishes a recipe I try to make it. Komolafe never disappoints. I loved this dish. I kept the scotch bonnet whole and didn’t detect any spice so I may experiment with this in the future. I made it as written, the prep was quick and simple, and it came together very quickly. I did 4 minutes for the eggs and overdid them a bit, thin my sauce was hotter than I realized. Served this with some basmati rice and chopped basil and mint. Make this recipe!

I have fried ripe plantains in my fridge. Tomorrow I am making this for breakfast. I will add some recao to the sauce. It will be glorious. Mmmmm!

How would you do this with Yams? I can't always get plantains where I live.

My late Puerto Rican dad loved frying up sweet ripe "platano maduros" along with a perfectly runny fried egg & ketchup - which I must say, was pretty outstanding! This recipe sounds like a much more refined & almost hash-like twist using the starchier underripe plantain we usually save for tostones, mofongo, etc. - I can't wait to try this!

Great dish! Could only find plantains with a bit of black spotting on them so they weren't super firm and were starting to edge into sweet, but they held up in the cooking process and we thought the slight sweetness was really delicious.

I made the mistake of deseeding a small Scotch Bonnet pepper and chopping it up. Too spicy for my audience.

We needed to cook the tomatoes longer than the recipe stated, would try adding a half cup of water next time instead of a full cup. We also found the eggs were cooked after 4 minutes. This is so tasty!! We topped with parsley and ate with toasted bread on the side.

Anyone thats like me that cant take habanero or scotch bonnet, I used a teaspoon of cayenne pepper and it was pretty good without destroying my throat. Other than that, loved it, where I live there is always too much plantain so finding a new way to use them made me very happy.

I added a can of rinsed black beans to the dish. Delicious and nutritious.

Diced tomatoes often have calcium chloride that helps them keep their shape when cooked--handy when you want them to stay discrete, but less so when you want them to break down a bit.

Delicious! Like eggs shakshuka with plantains

Delicious- I used ripe sweet plantains cause I like them that way. in the summer, I used fresh garden tomatoes and the winter used canned- it’s great both ways. I need to remember to have crusty bread to soak up the sauce though.

Great recipe base, some changes I recommend: Didn't taste the spice from the pepper; would recommend just chopping up half and throwing it in with the roasted peppers. Use ripe plantains; I used unripe green ones, and they didn't quite cook all the way through and were a little too starchy. Include ginger with the onion & garlic.Use half a cup of water rather than a full cup. Serve with cilantro and sumac.

I live way out in the sticks = no plantains. Would bananas work?

I really enjoyed this recipe, but I got thumbs down for the plantains from the rest of the family. Everyone loved the sauce. It is absolutely delicious. The comments say 6-8 minutes for the eggs, but a few people in the comments said 4 minutes. I agree with 4 minutes. At 5 minutes, ours were overcooked.

One or two lengthwise slices in the skin of the plantain, then work your thumb under the skin and pry it off.

Scotch Bonnet peppers are not the same as habeneros but they are pretty close so you can substitute them in this recipe

This is SO delicious! Plantains are a wonderful alternative to sweet potatoes if you’re more of a savory vs sweet person. The only thing I would change is - less water. It took a lot longer to cook everything down to a “jammy” consistency. My herbs mix consisted of parsley and dill, and I used red pepper flakes vs Habanero/Scotch bonnet (and at that heat level even my non-spicy food kiddos loved it). For a vegan option, just nix the eggs! They didn’t add much if anything to the flavor.

Loved it! Added a bit of lemon juice to my dish cause I love the extra tang.

If plantains are hard to get, green bananas can do as well. Yes having the seeds of a hot pepper cooked throughout generates heat and energy. We loved this recipe. It will be repeated.

I didn’t find this very flavorful. I may try it again and rather than just the cup of water use stock.

Great recipe base, some changes I recommend: Didn't taste the spice from the pepper; would recommend just chopping up half and throwing it in with the roasted peppers. Use ripe plantains; I used unripe green ones, and they didn't quite cook all the way through and were a little too starchy. Include ginger with the onion & garlic.Use half a cup of water rather than a full cup. Serve with cilantro and sumac.

Added mango toward the end which is great with the spice

I could eat plantains every day, and this is a lovely brunch recipe (or dinner recipe!). Just don’t do what I did and use a 28 oz can of whole tomatoes when 14oz was the correct amount. It still came out delicious, but it took FAR longer to cook down than what was written (obviously, because there’s more to cook!) Next time I will nota this bene, and will also use the scotch bonnet (I skipped it because my palate wasn’t ready for spice for breakfast, but I DID add a few shakes of berbere!)

I made a half recipe for serving one. It’s still a lot for one but scales down nicely. I used 2 Roma tomatoes, blanched and peeled, instead of the canned. My plantain was ripe and everything cooked in the given times for me, except the eggs which I stopped at 4 minutes.

For the most part I followed the recipe as written, using the crushed pepper substitution but decreased to 3/4 tsp. I like spicy and regularly smear sambal oelek on my bagel with cream cheese. Though I wouldn't describe the end product as spicy it had just about the right amount. Though I cooked it to death, the plantains, though ripe, still didn't get quite to the silky smooth texture I like best. My husband really liked it and its definitely worth a second go.

Use way less water in your recipe, barely cook the eggs as they cook super quickly. I usually love plantain and tomato dishes, but this was a bit strange.

I agree with the previous poster on using a half can of water. I also highly recommend adding cubed halloumi or other firm, grilling cheese when you add the eggs, super delicious!