Plantain And Egg Sauce Recipe | The Best Scrambled Egg Sauce Recipe

Plantain And Egg Sauce Recipe | The Best Scrambled Egg Sauce Recipe
Ingredients:
For the Oven Roasted Plantains:
3 ripe plantains
1-2 tablespoons olive oil
Salt to taste
For the Egg Sauce:
6 large eggs
2 large tomatoes
1 large onion
1 red bell pepper
2 scotch bonnet peppers
2 tablespoons vegetable oil
1 bouillon cube
Salt to taste
1 teaspoon paprika
1/2 teaspoon ginger powder
1 tablespoon crayfish
1 tablespoon unsalted butter
1 tablespoon water or broth
Cooking instructions:
For the Oven Roasted Plantains:
Preheat your oven to 400°F (200°C).
Peel the plantains and slice them diagonally into 1/2, thick slices.
Arrange the plantain slices on a baking sheet lined with parchment paper and season with olive oil and salt. Ensure they are in a single layer to roast evenly. Roast for about 20-25 minutes, flipping halfway through, until the plantains are golden brown and slightly crispy on the edges.
Remove from the oven and set aside while you prepare the egg sauce.
For the Egg Sauce:
Roughly chop Onions, tomato and bell pepper. Add into a blender and blend roughly with scotch bonnet peppers. Once blended, pour into a strainer and strain out the liquid.
Crack eggs into a bowl, season with salt and bouillon cube, and beat thoroughly.
Heat the vegetable oil in a large pan over low-medium heat. Add strained pepper mix and sauté for 3-4 minutes, until they start to soften and become fragrant.
Add salt, crayfish, ginger, bouillon cube, paprika. Cook until the oil separates and the sauce thickens, for about 5-7 minutes. Stir occasionally.
Add butter and allow to melt. Pour the beaten eggs into the tomato and pepper mixture. Add 1 tbsp water or broth and allow the eggs to cook on low heat for a few seconds before gently stirring to scramble them into the sauce. Cook until the eggs are fully set.
Serve the roasted plantains alongside the egg sauce. Enjoy as a hearty breakfast, lunch, or dinner!
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[@DecreesByRoyals]

Yummy 😍