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Title: Plantains w/Jammy Tomatoes & Eggs
Categories: Fruits, Vegtetables, Chilies, Herbs
Yield: 4 servings

2 Firm yellow plantains
3 tb Neutral oil
1 sm Yellow onion; chopped
2 cl Garlic; sliced
12 oz Jar roasted red peppers;
- drained, chopped
1 Bay leaf
1 Scotch bonnet chile
Salt
14 oz Whole peeled tomatoes
4 lg Eggs
1/2 c Fresh herbs, such as dill or
- flat-leaf parsley, chopped

Cut off the ends of each plantain. Use a sharp knife to
slice the peel along the length of each plantain without
cutting into the flesh. Remove peels and discard. Cut
each plantain into 2-to-3-inch-long pieces, and then cut
each piece in half lengthwise.

Heat 2 tablespoons oil in a large skillet over medium
until it shimmers. Place the plantains in the skillet
with the long cut side down. Sear until the cut sides
are deep golden brown, about 5 minutes. Transfer the
plantains to a plate and set aside.

Pour in the remaining 1 tablespoon oil, and add the
onion and garlic. Cook, stirring often, until softened,
about 2 minutes. Stir in the roasted red peppers and bay
leaf, and drop in the Scotch bonnet pepper. Season to
taste with salt. Cook, stirring, until the liquid from
the roasted peppers evaporates, about 2 minutes.

Add the whole peeled tomatoes with their liquid. Use a
spatula to carefully break the tomatoes into smaller
pieces in the skillet. Fill the can with 1 cup water,
swirl to rinse it and pour the liquid into the skillet.
Raise the heat to high and bring the sauce to a simmer.
Allow the sauce to reduce, stirring occasionally, until
thickened and about three-quarters its original volume,
about 5 minutes. Season with additional salt if
necessary.

Reduce the heat to medium and return the plantains to
the skillet, nestling each piece in the sauce seared
side up until almost submerged. Cook until the plantains
are just soft and the tomatoes are jammy, 4 to 6
minutes. When you poke the plantains with a fork, there
should be little resistance.

Remove and discard the bay leaf and Scotch bonnet
pepper. Make four wells in the sauce, spaced out evenly,
and gently crack the eggs into the wells one at a time.
Cover with a lid or aluminum foil. Cook until the whites
of the eggs are set and the yolks runny, 6 to 8 minutes.
Remove the skillet from the heat. Garnish with the herbs
and serve immediately.

By: Yewande Komolafe

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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