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Tigrillo
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Serves 6
Easy
Total time: 50 mins
+ soaking
0 reviews
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Check out this traditional South American breakfast recipe from Ecuador. This easy recipe is packed with plenty of flavour and will make for a great weekend brunch with friends
Gluten free
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This tigrillo recipe was written by John Gregory-Smith, inspired by his recent trip to Ecuador…
"A coastal breakfast with bite, tigrillo is a high-energy food that’s made with green plantains. These are less ripe than the yellow ones and better for a savoury meal. To make sure that they are really soft and tender, I soak the raw plantains in cold water for an hour before cooking."
Ingredients
Nutrition
-
2 large green plantains
peeled and cut into 6cm pieces
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2 tbsp smooth peanut butter
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125ml whole milk
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50g unsalted butter
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3 tbsp olive oil
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4 rashers streaky bacon
finely sliced
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4 spring onions
finely sliced
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½ tsp paprika
plus a little extra to garnish
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80g mozzarella
finely chopped
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a handful coriander leaves
finely chopped
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6 eggs
Nutrition: per serving
-
kcal345
low
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fat23g
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saturates9.9g
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carbs19g
-
sugars10.2g
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fibre1.9g
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protein14.5g
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salt0.9g
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Method
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step 1
Put the plantain pieces into a bowl of cold water to soak for one hour. Drain well. Put the plantain pieces into a pan of boiling water. Boil over a medium heat for 30-35 minutes or until soft. Drain well and tip into a mixing bowl. Add the peanut butter, milk, 1/2 of the butter, season well and mash together until smooth.
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step 2
Meanwhile, heat 1 tbsp of the olive oil in large non-stick frying pan over a high heat. Add the bacon and fry for 4-5 minutes or until just crisping, then scatter the spring onions into the pan and continue to fry for 1-2 minutes or until wilted. Remove from the heat, add the paprika and mix well.
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step 3
Tip the bacon and spring onions into the plantain mash, along with the cheese and 3/4 of the coriander. Mix everything together really well and season.
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step 4
Reheat the bacon pan over a high heat. Add the remaining butter and transfer the tigrillo to the pan and flatten it out with a spoon. Reduce the heat to medium and break up and turn it regularly, until crisp. It will crumble and look a little like a hash, with crunchy pieces.
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step 5
Meanwhile, heat a frying pan over a medium heat with the remaining oil and cook the eggs to your liking.
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step 6
To serve, divide the tigrillo between six plates. Top each with an egg. Scatter over the remaining coriander leaves and a pinch more of paprika. Serve immediately.
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