So, this was new. I’d haven’t had anything with plantains in them in ages, and have never cooked with them. It’s both a bit sweet and savory, and I really enjoyed it. I had to let my plantains ripen a bit, until turning black all over. They were not black ALL over, but I couldn’t wait anymore. I also spaced out on pictures of the process, I’ll add some when I make it again!
- 7 ripe plantains
- 2 lbs ground beef (I usually use ground sirloin, this time was just “lean” and really had too much fat in it for me, but whatever you prefer)
- 1 red pepper, diced
- 1 green pepper, diced
- 1 medium to large sweet/yellow onion
- 3/4 cup of chickem broth
- 1/4 cup balsamic vinegar
- 4-5 cloves garlic, chopped (I used chopped from a jar. sue me!)
- 1 small can tomato paste
- ½ tsp salt
- 1/2 tsp pepper
- coconut oil
- 12 eggs
- 3-4 Tbsp milk
Preheat oven to 350 degrees.
Brown the ground beef with the bell pepper and onions. Add the broth, vinegar and tomato paste, salt and pepper, keep cooking on low for 10 minutes. It should be thick.
Peel the plantains. I cut off each end, cut them in half, cut a slit through the peel and pulled the peel off. If not ripe enough, this will be much harder, though (also, the plantains won’t be as sweet, from what I understand). I then cut each half lengthwise into 4 strips.
Heat a skillet with a bit of coconut oil in it. I used my non-stick griddle, so I didn’t need much oil, but did need to add some by the third batch.
Lay the plantains flat in the skillet, and cook them until they start to brown on each side. Maybe 3-4 minutes per side. Drain on a paper town while you do the rest.
When those are done, whisk the eggs with the milk. Now, I did this in batches, too, so I had an even amount of eggs for each layer. So, I whisked 4 eggs with about 1 1/2 Tbsp of milk, separately as I got to each layer.
Now the fun part.
Put one third of eggs on the bottom of a 9×13 casserole dish. (4 eggs)
Layer plantains over the eggs, they don’t need to be layered perfectly and you have some some space, but try to make them touch. Does not require perfection, though!
Next, put half the ground beef mixture over the plantains.
Now another third of the egg mixture (4 eggs) poured over the beef.
Layer of plantains.
Layer of beef.
Top with last of the plantains and pour the last of the eggs (yes, 4) over the top.
Bake at 350 degrees for 45 minutes, until browning and bubbly.
Let sit for 5-10 minutes before cutting.
This is delicious for breakfast, too. And dinner the next night.
I can see spicing it up a bit more next time, maybe toss a hot pepper into the ground beef, or more seasonings. But it’s a really interesting and good blend of tastes. Will definitely make again.