Name: Mashed Plantains with Fried Eggs (Mangú de plátanos)
Yield: 2 servings
Ingredients: 2 large plantains, peeled and cut in half lengthwise; ½ red onion, thinly sliced; ¼ cup (60 mL) white vinegar 2 tablespoons (30 mL); Extra-virgin olive oil or unsalted butter, divided; ¼ teaspoon (1 mL) sea salt; ¼ teaspoon (1 mL) freshly cracked pepper; 2 tablespoons (30 mL) vegetable oil; 2 eggs; 1 avocado, pitted, peeled, and sliced

Photo of mashed plantains with sliced avocados a fried egg and red onions.

Photo & Food Styling by Joseph De Leo

If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, a favorite in every house, and the toppings vary from fried or scrambled eggs to fried local cheese to red onions. Since this is a country rich with avocado trees, a few slices usually make it into this delicious breakfast dish. It’s what I crave most when I miss my family and the first breakfast I need to have as soon as I arrive for a visit.

Tip

Plantains are native to Southeast Asia and the Caribbean. They are a member of the banana family, but starchier and lower in sugar, with a flavor similar to potatoes. You can find them at most large grocery stores, near the potatoes and squash.