Roasted Eggs with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes like you've been cooking all day. Roasted eggs with plantain is a humble dish that proves you don't need fancy ingredients to create something truly delicious. The ripe plantains provide a naturally sweet, creamy base that balances the savory eggs and spiced tomato sauce, plus they're packed with potassium which is great for your heart health. What I love most is how forgiving and budget friendly it is. Everything roasts together in one pan, making cleanup a breeze, and you probably have most of these pantry staples on hand already.
Ella x
Ingredients
- 2ripe plantains(peeled and cut into 1/2-inch wedges)
- 8large eggs
- 5 tablespoonsolive oil(divided)
- 1red onion(thinly sliced)
- 4garlic cloves(minced)
- 355 mldiced tomatoes(fresh or canned)
- 1red bell pepper(diced)
- 3 tablespoonsfresh cilantro(chopped)
- 2 tablespoonslime juice
- 1 teaspooncumin
- 1 teaspoonsmoked paprika
- 1 teaspoonsalt and black pepper(to taste)
- 237 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the plantain wedges with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.
Tip: Use a cast-iron skillet for even heat distribution and a beautiful presentation.
- 2
Roast the plantains for 20 minutes until golden and crispy on the edges, stirring halfway through.
Tip: Don't overcrowd the pan; plantains need space for proper caramelization.
- 3
While plantains roast, heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the sliced red onion and sauté for 3 minutes until softened.
- 4
Add minced garlic to the skillet and cook for 1 minute until fragrant, then stir in the diced bell pepper and cook for another 2 minutes.
Tip: Be careful not to burn the garlic as it will turn bitter.
- 5
Add the diced tomatoes, vegetable broth, cumin, and smoked paprika to the skillet. Stir well and simmer for 5 minutes, allowing the flavors to meld.
- 6
Create 8 small wells in the tomato sauce and carefully crack one egg into each well. Season the eggs lightly with salt and pepper.
Tip: For runny yolks, keep the heat at medium; for firmer yolks, increase to medium-high.
- 7
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs are cooked to your desired doneness and the sauce is bubbling around the edges.
Tip: The whites should be set while yolks remain slightly soft for the best texture.
- 8
Remove from the oven and drizzle with fresh lime juice. Top with chopped cilantro and serve the roasted eggs family-style alongside the crispy plantain wedges.
Tip: Serve immediately while the eggs are warm and the plantains are still crispy.
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