Tigrillo (Ecuadorian Plantain Scramble)
Tigrillo: an Ecuadorian breakfast of mashed green plantain scrambled with eggs, fresh cheese and an onion and garlic sofrito. Served with coffee.
Ingredients
- 4 green plantains peeled and cut into chunks
- 2 tbsp butter or lard
- 1/2 white or red onion finely chopped
- 1 clove garlic crushed
- 1/2 tsp ground annatto (achiote) or sweet paprika
- 4 eggs
- 1 cup queso fresco crumbled
- 1/4 cup milk optional
- 2 tbsp cilantro or chives chopped
- salt and pepper to taste
To serve (optional)
- pork cracklings or thin steak
- black coffee
Instructions
- Boil the plantains in salted water for 20 minutes, until soft. Drain and mash them roughly with a fork or a meat mallet, leaving small chunks, not a purée.
- In a large skillet, melt the butter and sauté the onion, garlic and annatto for 3 minutes.
- Add the mashed plantain and mix it well with the sofrito. Cook for 3 to 4 minutes so it browns a little.
- Beat the eggs with the milk, salt and pepper and pour them over the plantain. Stir gently until the eggs are cooked.
- Add the cheese and stir until it starts to melt. Finish with cilantro or chives.
- Serve hot with coffee and, if you like, pork cracklings or steak.