(by Crystal Scott)
(adapted from Cookpad)
2 ripe plantains
7 pinches of salt
2 oz. olive oil, divided
1 green pepper, chopped
1 onion, chopped
1 tomato, chopped
pinch of freshly ground black pepper
2 eggs, beaten
Cut plantains into 1/4-in. thick pieces, round or oval.
Apply a little salt to the cut pieces.
Heat some of the olive oil, and shallow fry the plantains until golden brown.
In another pan, add the remaining olive oil, and sauté chopped green peppers and onions for 3 minutes.
Add chopped tomatoes, and sauté for 2 more minutes.
Add salt and black pepper to taste.
Add eggs, and cook completely on both sides.
Serve hot with the fried plantains.
(Tastes good accompanied by onions sautéed with sesame seeds, salt and pepper.)
(Read A Pregnant Pause, the story that accompanies this recipe.)