Ghanaian Brunch: Paleo Plantain-Fried Eggs with Smoky Tomato-Palm Wine Sauce

Allergens

None

Ingredients

• 4 large ripe plantains
• 2 tablespoons coconut oil
• 8 large eggs
• Salt and pepper, to taste
• 1 cup fresh palm wine (or substitute with apple juice)
• 1 large onion, finely chopped
• 3 large tomatoes, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Fresh parsley or cilantro, for garnish

Instructions

1. Peel and slice the plantains into 1/2 inch thick rounds. Heat coconut oil in a large skillet over medium heat and fry the plantains until golden brown on both sides. Remove from pan and set aside. In another pan, sauté the chopped onion until translucent. Add garlic, tomatoes, smoked paprika, and cumin, cooking until fragrant and slightly reduced. Gradually pour in palm wine (or apple juice), stirring to combine. Simmer until sauce thickens slightly. Season with salt and pepper to taste. Fry eggs to your preference and assemble the dish: Top each plantain round with a fried egg, then drizzle with smoky tomato palm wine sauce. Garnish with fresh parsley or cilantro.

Chef’s Insight

Fry the plantains until crispy but not too brown to maintain a pleasant texture contrast.

Notes

Feel free to adjust seasoning as needed for personal taste preferences.